The Story
Made from 60% Furmint, 30% Harslevelu and 10% Zeta, the aszú grapes (shriveled grapes affected by noble rot and shriveled on the vine) are collected manually one by one over the course of several vineyard passes in a total of 6 wooden hods of 55 pounds and poured into a vat of 136 liters of must wine, according to the method established in the 17th century. After a maceration of several hours, the “Aszú dough” obtained is filtered. The collected liquid is then racked into barrels where it ferments slowly before being aged 2 years in oak barrels.
