The Cabernet Franc and Merlot come from old vines in the Görögszó area, while the Kékfrankos comes from the vineyard on the hillside. All raw materials were harvested by hand after significant yield restriction. Malic acid decomposition took place during controlled fermentation, followed by gentle pressing. The international varieties were aged in Flextanks using French and American oak barrels. Blending took place after aging.