The vineyard in the steep, south-facing valley, which according to legend was ploughed by the devil himself, is one of the best in the Villány wine region. Besides the international varieties, Portugieser also grows on the limestone-dolomite terraces of the Ördögárok (i.e. the Devil's Ditch) in a large quantity. This single-vineyard, organic wine of Attila Gere's winery was fermented in steel tanks, then it was bottled after a short, four months of ageing in ászok barrels. It has a deep colour and its aroma is dominated by plums, blackberries and cherries, which are enriched by barrel aromas and spices. In addition to Geres’ Portugieser that’s sold on supermarket shelves, this vineyard-selected, organic version is made. The aim is to be organic in every vintage, but when keeping the sulphur level low appears risky, in that case the cellar chooses to stay on the safe side.