From limestone, iron and basalt-rich soils in Tokaj, northeast Hungary. Aged for 20 months in neutral large Hungarian Oak and bottle aged for an additional 3.5 years before release. Spontaneous fermentation with native yeasts. Certified Organic. Crisp green apple, honeycomb, white peach. Layered minerality with a Chenin Blanc-esque texture. This one made my week when I discovered it on the glass pour list at the late Reynard's. Pure magic with chicken liver pâté and grilled sourdough miche.