During our first visits to the Hunyady cellar in the early 1990s, then still belonging to the Kéthely cooperative, the fragrance and richness of the tramini (Gewürztraminer) impressed us.

We also again wanted to make a wine that would stand out in its category. A dry Tramini seemed a good choice, as there are not many yet from Hungary.

We used the 47 and 48 clones.

We ferment the Tramini in stainless steel with temperature control and leave the skins in contact with the juice for 5 hours.

To give depth and roundness to the wine we age it in 20hl oak barrels for 6-8.

Again, only the wine from the best barrels makes it into the blend.