The Birtok wine, a blend of various clones from Iván-völgy and Porkoláb-völgy, is harvested in late August and early September. Fermentation occurs in large wooden and stainless steel vats, with partial whole bunch fermentation and 10-12 days of maceration. After twice-daily foot treading or pumping over, it's aged for five months in used oak, including full malolactic fermentation. This results in a light, refreshing red with old-school Poulsard characteristics, infused with unique Hungarian herbal cherry and spice notes.