Hárslevelű is the favorite variety of Somlói Vándor’s owner/winemaker, Tamás Kis. “It really shows the salty, smoky Somló terroir, next to great varietal aromatics,” said Kis. The grapes for this wine come from two organically farmed vineyards, the Seretés on the southern part of the hill and the Ragalja on the northwestern side of the hill. The summer of 2018 was very warm, so these grapes were harvested on August 29th, much earlier than usual. It was made with wild-yeast fermentation in INOX, and ten percent of the wine was aged in 500-liter oak barrels for eight months.