These outstanding Aszú berries with good structure and perfect botrytis were macerated in fermenting must for two days. After pressing and finishing fermentation, the wines were filled into 300 and 500 litre Hungarian oak casks in our extensive, deep, underground cellars to mature for over three years.
Botrytis-anise in nose, good acidity
Enjoy now or cellar for future enjoyment as the wine matures. Sip as an aperitif, serve with fruit based desserts or hard cheeses or enjoy this mouth-watering wine on its own instead of a dessert.