The estate wine of István Szepsy, pioneer of dry Furmint, yield control and classification, blended from grapes from the low-yield vines of Mád, Tállya and Tarcal. It was fermented in barrels and tanks, aged in new and second-fill, 300-litre oak barrels for 7 months, without malolactic fermentation. Owing to the raw material coming from different places of growth, minerality, roundness and fruitiness appear in perfect proportions in the wine. It has an intense character, aromas of pear, apple and honey, and a citrusy, thick palate with a creamy structure and minerality.
