The estate farms 9 hectares of vineyards spread across low hills at 170-200m altitude on clay, limestone, and obsidian soils. The vines are cultivated sustainably.

A blend of Furmint and Hárslevelű grapes. The grapes aren't sorted, resulting in a mix of of botrytis and non-botrytis affected fruit in each bunch (with a minimal 50% botrytis affected fruit).

Vinification occurs through spontaneous fermentation with native yeasts in 220 litre oak barrels. Each barrel finishes fermentation without intervention, typically taking 6 to 8 weeks, and is then aged for an additional 7 to 10 months.

Residual Sugar: 140g/L