Attila Homonna has been one of the true pioneers in the transition to making bone-dry wine in the Tokaj region since the turn of the century. His concept has changed little since then, as he cultivates just 4 hectares across several small plots with old Furmint and Hárslevelü vines. Low yields, healthy fruit without noble rot, spontaneous vinification, and careful aging in lightly toasted Austrian oak barrels of 500 liters are the key elements of his winemaking. The result is unique among Tokaj wines, with its elegance, concentration, structure, minerality, and freshness. I believe these wines, in their originality, are the purest expression of their origin—the justifiably world-famous Tokaj region.