The healthy grapes and the noble-rot afflicted, botrytised berries selected from the Galambos vineyard were put into the press together. The rich must was spontaneously fermented in temperature-controlled tanks, then aged in 500-litre Zemplén oak barrels for a further 10 months. Fresh aromas, green notes, with honey and ripe apricot in the background, rich sweetness on the palate with vibrant acids and lingering flavours. 

100% Furmint. Natural residual sugar content: 128 g/l.