The Bordeaux varietals combined with the spiciness of the Kékfrankos resulted in a vibrant, layered wine that was aged for 16 months in steel tanks and used barrels, before being bottled unfiltered and unfined. Spontaneous co-fermentation, partially in stainless steel, partially in 225 and 500 l used barrels. The new oak percentage is low. After 16 months of aging, parts were blended and bottled without fining or filtration. Technical description Residual sugar: 1.4 g/l Total acidity: 5.5 g/l Vineyard: Kéthely, Parapli, Tavaszföld Total SO2: 57 mg/l