Its base is pure sangiovese grosso, with an incredibly huge ripening potential.  It is an extremely late ripening type therefore the crop must be strictly controlled. The Etruscans and Romans had already grown it  - there are 2500-year-old records about it. We are the first and currently the only ones dealing with it in Hungary. If it would not be the case that would mean that it was already present during the times of the Roman Empire in the Province of Pannonia.

Fermentation is spontaneous and carried out in open wooden fermenters. The wine undergoes 2 weeks of skin maceration, with manual punch-downs 3-4 times daily. It is then aged  for 12 months in hungarian barrique. Bottles without clarification and filtration.

Content of alcohol: 13% v/v

Acidity: 6,2 gr

Extract:  27,2 gr

PH: 3,34

SO2: 8 / 54 ( free/ total )

Time of harvest: 30 th September, 2022

Yield: 50 dkg / vine

Total number of bottles produced: 2500