We believed that the moderate continental climate of Hungary and especially of the South Balaton as well as the heavy soil rich in limestone of Kéthely would suit Pinot Noir.

Additionally our consulting enologist, the late Tibor Gál of GIA was at the time reaching encouraging results with this variety in Eger.

The clones we used were 113, 115, 162, 667 and 777. The yield in 2004 was 2.2 tons/ha and is expected to increase to a maximum of 5 tons/ha when the vines reach maturity.

We ferment in stainless steel with temperature control and leave the juice on the skins for 2-3 weeks. The malolactic fermentation lasts for a further 3 weeks and also takes place in the steel vats.

Our Pinot Noir is aged in 50-100% new Hungarian oak 225l barrels. The barrels are topped every week.Only the wine from the best barrels makes it into the blend. There is no filtering prior to bottling.