Remaining faithful to ancestral methods, hand-picked botrytised Aszú berries are added to the fermenting base must. The grapes are gently macerated for 12 to 24 hours until they swell with flavor before being delicately pressed. Fermentation takes place slowly in new Hungarian oak barrels, often extending over a month.

The wine then matures in 136- and 220-liter oak casks for two years, followed by a further 2–3 years of refinement in the bottle. Aszú 5 Puttonyos represents the perfect harmony between acidity and sweetness that a vintage can bestow.