Between October – and November – the ‘aszuzás’ took place, the process whereby the pickers hand pick the selected Furmint, Hárslevelú and Yellow Muscat grapes one by one. Then the free run juice was collected in glass jars. The alcoholic fermentation took place spontaneously and very slowly in 100% glass jars. It was aged for 7 years in glass jars. Honey, apricot, hints of butterscotch all contribute to the wonderful balance of citrusy acids which prevent it being dominated by extremely high sugar levels.