Pinot Noir harvested from the eroded, rhyolite tuff and red clay soil of the Birsalmás vineyard in Mád. The rich, ripe palate is dominated by warmer notes, with eastern spices. The hand-harvested grapes were macerated for 30 days, with gentle pressing followed by fermentation in tanks and barrels, then ageing for 10 months in 80% French barrels and 20% clay eggs.