The intensely botrytised aszú berries were individually picked and then stored in stainless steel vats until vinification. 75% of the aszú berries were macerated in a finished wine for half a day, then soaked in a heavily fermenting must for 2 days. After pressing the fermentation took place in stainless steel vats. The wine was aged for 18 months in oak barrels of 225 litres. Golden colour. Intense botrytis character with spicy, aromatic herbs and mint aromas. Very fresh on the palate, high acidity, rich, powerful wine with good presence in the mouth with great length.