Furmint  with full bunches on the skin for 4 weeks in the integrale French barrel, intense extraction, frequency of rotation decreased while MLF, pressed and back to the French barrels for another 3 months, GV hand harvested, full bunch to the press, hand selection whole cluster 4-6 hours of  maceration, then the rest came in and was put into the press, was fermented and aged in the  amphora for 6 month, SB destemmed and crushed, fermented and aged in big used barrels for 6 month. Blended in a stainless, bottled unfiltered.