Notes from Danch and Granger:

"The Berecz family house has a two centuries old cellar partially carved into the rock where the wines ferment and mature in oak casks. The winery produces around 11,000 bottles annually, including dry and semi-dry Furmint and Hárslevelű, some from single vineyards or dülős, late harvest wines, Szamorodni, and hand-picked aszú wines."

"Furmint as a grape brings a ton of malic acidity to the party regardless of soil, farming and cellar. However, it takes a particularly unique form in the high porosity lime rich loess soils overlying the volcanic dacite and rhyolite bedrock at Kikelet. Post fermentation, this acidity is more characterized by a citric quality backed up by ripe fruit and the tell-tale salt and smoke of Tokaj. With Furmint, this also requires a little more time in barrel (6 months) and equally important, an extra year in bottle versus Hárslevelű. With little to no botrytis in this vintage, the extra year in bottle adds some needed weight and texture as well."