The grape bunches are hand-harvested and then sorted berry by berry, ensuring that only the finest grapes make it to be vinified. Fermentation takes place in open vat with punching down, followed by 16 months of ageing in a mix of 225-litre barrels. The oak is seamlessly integrated, bringing notes of vanilla, smoke and deep, cool-toned black berry fruit. The palate is layered and taut, defined by flavours of blackcurrant, plum and sour cherry, accompanied by subtle spiciness and lively acidity. Medium-plus bodied with a dense texture and a long, slowly fading finish. A bold yet elegant wine that will reveal even more with time.

“We harvest at full ripeness, our grapes are intensely flavoured, and we strive for fruity, expressive and healthy wines. Ripeness, complexity and fine lees – these are what we truly believe in,” says Ákos Ruppert.