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We harvested the grapes from the Napholdcsillag garden (our organic vineyard) in mid-September. The juice was fermented on the skins for 24 days. After gentle pressing, it matured in tanks. Unclarified, unfiltered, and bottled without the addition of sulfur. After bottling, we matured it for 3 months among the hives of our beekeeper friend Tamás Holczinger (under extra temperature conditions, trusting in the heat and vibration produced by the bee colonies). I believe in the beneficial effects of apitherapy, and I believe that this may have had a positive effect on the wine. Limited edition, 120 bottles in total. Sour cherries, spices, long and rich on the palate. I warmly recommend it to Pinot noir fans.

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