Winemaker Annamária is both soft spoken and careful with her words, a nice counterpoint to the headstrong and risk heavy nature of her viticulture and winemaking. While getting her Masters in Agriculture (microbiology/yeast evaluation) in Copenhagen and living in the natural wine centric community, she realized she had something really special right where she grew up in Vásárosnamény, near the Ukrainian border in Eastern Hungary. She purchased 3 hectares of old vines near the village of Barabás, on volcanic soils. A mixture of whole cluster and destemmed fruit, everything spent 4-5 days on the skins before being basket pressed to finish fermentation in fiberglass. Deeply structured, full of life and rustic in the best possible way.