We look at vintages as an opportunity to learn something new each year, so we do not use anything for the fermentation that would change natural processes! We want to get to know ourselves though winemaking, and thus we need the sincerest methods. The musts are fermented in barrels and amphorae and then matured in lees until bottling. Some of the wines get sulfur, filtration and flocculation, but our experiments lead us to a direction that eliminates these techniques before bottling. We remind ourselves to three things: the hill, the grape and our fingerprint. Somló is a place that grew on us. We are working here on this volcanic, basaltic, sedimentary soil. The roots of the vine are reaching deeper and deeper to bring up something completely incomprehensible. The half-cut grapes symbolise the fruit, the plant and more broadly the garden, in which we have the most things to do. We need to find out which grape variety we shall pick for each area and what cultivation method will work best. And finally, the fingerprint represents our presence; our soul, expertise, strength, time, gratitude, muddy boots, bare sole, but our fatigue, despair, fear and errors are included in the produce. We put the wine into the bottle, so we decide the way we make it. And I tend to feel like it is just an excuse to be able to express our thoughts about the world…