The shrivelled, overripe ‘aszú’ berries of Sárgamuskotály and Furmint bunches were harvested in mid-October. The destemming was followed by a 12-hour long maceration, then controlled fermentation in tanks, which was followed by tank ageing. Pale colour with greenish tints, intense aromas of mainly dried apricot, honey and pineapple. A medley of tropical fruits on the palate, with papaya and mango, plus a touch of mint. It’s a harmonious, appealing, lingering wine with 125 g/l of residual sugar.