We harvested from Napholdcsillag garden (our organic vineyard) in mid-September. Juice soaked in layers (whole cluster and crushed berries) for 10 days in the skin and partially fermented. After gentle pressing, the fermentation was completed in a tank. It wasn’t even once. Unclarified, unfiltered, bottled wine without the addition of sulphur. Cherry juice, spices, light fruit bomb. We recommend it chilled.