Samuel Tinon, originally from Sainte-Croix-du-Mont, chose Tokaj as his home, convinced it stands alongside Bordeaux, Champagne, and Burgundy in greatness. After consulting around the world and spending 15 years immersed in Tokaj's traditions, he launched his own production in 2000. From the volcanic soils of Határi to the loess slopes of Mt. Tokaj, Samuel farms by hand without herbicides or pesticides, letting nature guide the expression of each vintage. In the cellar, he crafts the full range of classic Tokaji styles, from dry furmints to Aszu and the rare and haunting Dry Szamorodni, which he matures under native flor yeast. The vineyard for this bottling sits atop Megyer Hill near Sárospatak, rooted in deep red volcanic soil at the foot of Tengerszem—a former quarry turned lake—offering a dramatic, north-facing expression of Furmint shaped by elevation and cooler conditions. The grapes are hand-harvested and directly pressed into Hungarian oak barrels, where the wine rests on the lees for nine months. The style emphasizes purity, texture, and structure, with no manipulation resulting in a powerful, high-acid expression of Furmint.