Dry Hárslevelű from Lenkey's estate in Mád, Tokaj. Soil is mineral-rich, with basalt, limestone and iron. Spontaneous fermentation with native yeast, and aging in 500 L used Hungarian oak for 18 months. Honey and and orange peel on the nose, with a powerful minerality on the mouth. Ample texture and spice. Certified organic, low sulfites added. 1070 bottles produced.