A wine from a very hot and dry year, this 100 per cent Furmint
varietal was styled the same way as all its predecessors. It slowly
fermented with wild yeast and spent a total of 9 months in a mix of 1st,
2nd, 3rd and 4th-fill Hungarian oak barrels, mostly light-to-medium
toasted, before being bottled in August 2016.
This was the first Barta wine to be filled into the new Tokaj dry wine bottle, introduced in the region in April 2012.
At the 2017 San Francisco International Wine Competition, this wine
scored 95 points, was awarded a Double Gold medal and selected as Best
Furmint in Show.