The grapes of 35 year old vines were harvested manually. 24 hour skin maceration was followed by controlled cold fermentation between 16° C - 18° C in stainless steel (inox) tanks through high-grade (noncommercial) yeasts. Some of the wine was fermented separately with no added yeasts. Following fermentation, both wines were matured for 6 months in stainless steel tanks on lees, blended and coarsely fined and filtered before bottling.
Making two furmint wines and then creating this blend allows the winemaker to express the varietal character as well as the terroir of the vineyards. Furmint in particular reveals the tremendous minerality of Haloze marl-rich vineyards. The bouquet is reminiscent of herbs, white flowers and tropical fruits. Pleasant acidity and minerality on the palate are followed by the discreet creamy aftertaste that is typical of wines matured on lees.