 Of course, being from here, I've always been interested at some point to make a wine here in Romania. Marc Hezma, who's our HATES World Consultant, I call him our spiritual advisor, but from the beginning I chose to work with Marc because we like and we think about wine in a very similar term. So we're acid junkies, we like fresh wines, elegant wines with finesse, relatively low in alcohol. You know, 12 and a half, 13 for the whites, not really more than 14 for the reds. Wines that can be drunk relatively quickly that you don't necessarily need to wait for forever to mature and open them. We do a lot of experimentation, we like to try a lot on your things. That's why we do small batch modifications. We also, right from the beginning, wanted to focus on the local grape varieties, Fates Canega and for the white Fates Calbus. Frankly, we do as little as possible. We want, by the time the grapes arrive in the vineyard, we have 8-9% of quality wine right there. We just have a press, we have a destemmer and a pump, and that's pretty much it. We ferment naturally, so without any additives at all, no selected yeast, no enzyme, no additives of any kind. In 2016, we were able to make our first estate wine, which is a sandwich. Sandwiches actually, in true Burgundian fashion, is an actual piece of land that is a sandwich, in essence. In particular, it's a reserve because it happens to be a barrel that we thought is quite exceptional. It's a very pure expression of the grape of our ancestral grape. It goes to show that here in Romania, we can make well-class wines that can stand near any other in the world.