Furmint (35%), Hárslevelű (49%) and Kéknyelű (16%) grapes were harvested at three various times at their optimum maturity. Half of the Hárslevelű was destemmed into open fermenters and fermented for 8 days, while the other half of the Hárslevelű along with Kéknyelű and the Furmint were pressed as whole bunches and fermented in different types of amphoras. Aged on fine lees for 9 months. It was blended in June and bottled in July without fining, filtration and without added sulfur (total SO2 below 10ppm).

Freshly baked key lime pie paired with a pear and mango smoothie. Vibrant, exciting and a lot of fun. Perfect entry for everyone wants to explore natural wines.