Alcohol content: 12%

TASTING NOTES
This is a meticulous process that is only possible in exceptional vintages and under specific conditions that favor the development of Botrytis cinerea (noble rot). For hundreds of years, it has been produced in the same way, by adding 3 baskets (puttonyos) containing 25 kg of noble Aszú berries to a “Gönci” barrel (136 liters) of must. The Aszú berries are macerated for hours until they increase in size and are then lightly pressed. Fermentation takes place in new Hungarian oak barrels; a slow process that can take up to four weeks. Aging is completed in 220- and 350-liter barrels for two years, and the wine is aged in bottle for one year.

VARIETY
Furmint, Hárslevelű, Zéta, and Sárgauskotály