From the same region as Don Zsolt of Strekov 1075 comes the Mátyás estate established in 2003 and over the years have gradually working to become a self-sustaining ecosystem, farming biodynamically.
The must from Pinot Gris that is pressed whole cluster is used to line the bottom of the neutral barrels topped with whole cluster, unpressed Pinot Gris, topped with another layer of must--the sandwich or hamburger method. This results in partial carbonic maceration and the Pinot Gris macerates on the skins for 25 days.
Blood orange, ripe fig, roobois tea, potpourri and aperitivo botanicals. Fresh fruit with a long finish.