The estate’s top wine is a Bordeaux blend complemented by a native Hungarian grape variety. Grown organically with strict yield control, each variety is harvested separately by hand into 12 kg boxes, then carefully selected in both the vineyard and winery. Fermentation is spontaneous and takes place in open wooden vats at controlled temperatures, with each grape variety vinified separately. The wine is then aged in 225-liter barriques for 13 to 16 months, depending on the variety. Following maturation, the final blend is assembled in wooden tanks and rested for several months before bottling — unfiltered and unfined.