Full maturity, hand harvest, gentle pressing. Fermentation in a steel tank with controlled, cooled fermentation, using special yeast. Aging for half a year in oak barrels. One year of bottle aging before release. The kéknýelű is not one of the most romantic grape varieties, in fact, its most respectable feature is that it can convey the mineral aromas of the soil almost unchanged. in this movement, all of this appears irrepressibly, yet friendly and welcoming. Almonds, minerality and a nice acid-sugar play (6g/l acid against 8.5g/l sweetness).