The variety is considered Hungarian (in Hungary) because it has been cultivated in the country for so long, but it is probably of Balkan origin. Its thin skin gives little colour to the wine and it is susceptible to rot. There are some years when it cannot be harvested. Another peculiarity is that the berries in the clusters are at different stages of ripeness. If the less ripe ones are still ripe, the wine will have a wonderful fruity aroma. It will have a light, spicy flavour reminiscent of red berries. It can be enjoyed on its own or with Hungarian and vegetable dishes.

The grapes are grown in an area with excellent ecological conditions, with a load of 1.7 kg per vine. Most of the grapes end up in our rosé wine. However, one or two bunches per vine are left to ripen for another 2 weeks and they are made into red wine. Harvested by hand. Temperature controlled fermentation. Bottled after 18 months of ageing in non-porous tanks. It is aged for another year in bottle before release.