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The family winery’s Merlot from the Diósviszló vineyard. It was fermented in vats with punching down, half of it was aged in five-hectolitre barrels, the other half in barrique barrels for a year and a half. After blending, it spent another year in steel tanks. It’s a thick wine with good oak, pepper and a warm finish. In the Magnum bottle, it’s worth putting some of it away.