The grapes were hand-harvested from a terroir composed of Leithakalk (Lajtamészkő). They were picked very early, before full physiological ripeness, to preserve acidity and spicy aromas.

One-third was fermented in concrete tanks, and two-thirds in cool stainless steel tanks at 16–19 degrees Celsius, ensuring the dominance of fruitiness. It was then aged on the lees for 4 months to develop the wine’s final structure and to ensure longer shelf life.

It has a pale straw-yellow color. The aroma is dominated by fresh, piquant fruitiness. The flavor reflects the variety’s familiar characteristics—namely, white-fleshed fruits, green apple, and quince—with a hint of spiciness in the finish, where the well-known peppery notes blend with lively, crisp acids.

Alcohol content: 12%

Acidity: 6.0 g/l

Residual sugar: 1.0 g/l

Recommended serving temperature: 8–10°C

Winery: Esterházy - Eisenstadt (Kismarton - Austria)

The shipping cost of the wines is a gift of Etyeki Kúria Winery in the case of purchases over 25.000 HUF gross.