Produced in the traditional way from grapes grown on a volcanic site, this is a single-vineyard wine from winemaker Gyula Szabó’s Töltési vineyard on the Fekete Hill. Hand harvested in mid-September, the free-run juice from ripe and healthy grapes was fermented for two months in four 500-litre and one 400-litre oak cask. After fermentation, the wine was aged for a further 7 months in barrels.