The harvest is carried out through multiple selections in the vineyard, with only clusters containing around 50% botrytised berries being chosen. Following destemming, the grapes undergo a gentle maceration process lasting between 4 and 12 hours before pressing. This allows the richness and concentration of noble rot to blend with the freshness of the healthy berries. The result is Late Harvest: an intriguing blend of different grape varieties that achieves remarkable balance and harmony.

Fermentation takes place in stainless steel tanks over 15 to 25 days. The wine then rests for two months in traditional 220-litre Hungarian oak barrels (“Szerednyei”), after which it spends a further six months refining in the bottle to ensure its elegance and character.