For Szamorodni, the grapes are not picked berry by berry; instead, whole bunches that are partially affected by botrytis are harvested and pressed. The clusters are destemmed and crushed, and the berries are left to soak for 12 hours to maximise the extraction of sugar and aromas, before pressing. The wine was then fermented in steel tanks and aged in local Hungarian oak barrels for one year. It has a rich nose with notes of quince, flowers, camomile, honey, apricot, ripe William’s pear and peach, and floral accents. It has a silky texture and great acidity, with a touch of tartness on the lingering finish.