The raw material coming from the Csukma and Makár vineyards was fermented in tanks after brief maceration. Malolactic fermentation took place in barrels, and then it was aged for 17 months in new and second-fill French oak. Vivid fruit, cherries, sour cherry compote and violets lead the nose, then besides the red plum and sour cherry, spices dominate the palate: pepper, cloves, cumin. It has a long, mineral finish.