The clusters of Cabernet Franc, Merlot, Petit Verdot and Csókaszőlő (autochthonous grape variety) were hand-picked into 12-kg boxes at the harvest, selected by hand before and after destemming. Each grape variety was vinified separately. Fermentation with the natural yeast of each variety took place in open wooden vats at controlled temperature. The aging took place in small 225 l barriques for 13 to 16 months, depending on the variety of the grape. After the aging in barriques, the master blend was made and assembled in a wooden tank for a few months. The wine was bottled after soft fining and without filtering.