This wine showcases a pure, natural expression of the Villány terroir. Hand-harvested grapes fermented spontaneously in open wooden fermenters for one month, with gentle manual cap management. It underwent malolactic fermentation naturally and aged for 17 months in used Hungarian and French oak barrels in a traditional earth cellar. Bottled unfined, unfiltered, and minimally sulfured, it was released after two additional years of bottle aging.
