It was harvested in November in the Úrágya-Köves vineyards. The wine was naturally fermented and aged in Hungarian oak barrels for more than a year. During oak aging the wine was kept on aszú-lees for 14 days.
Released: in March of 2011, after 3 years of bottle aging.
Hárslevelű 60% – Furmint 40%
| PRODUCED IN | 1472 BOTTLES |
| ACID CONTENT | 6,3 G/L |
| EXTRACT CONTENT WITHOUT SUGAR | 28,2 G/L |
| SUGAR CONTENT | 8,2 G/L |
| ALCOHOL | 14 % |
| CONSUME AT | 10-12 °C |
| PACK | 0,75 L; 6 BOTTLES / CARTON |