| Alcohol content: | 10.8% by Vol |
| Sugar free extract: | 49.1 g/L |
| Residual sugar: | 180 g/L |
| Acidity: | 11.8 g/L |
| Sulfur (SO2): | 299 mg/L |
| Bottle size: | 500 mL |
| Calories: | 132 cal per 100 mL |
| Varieties: | 65% Furmint, 30% Hárslevelű, 5% Muscat Lunel |
| Harvest time: | End of November |
| Origin: | Mád, Király and Betsek |
| Character: | Perhaps the best vintage since the legendary 1972. Its racy and concentrated acidity provides the backbone for its immense sweetness. Aromas of apricots and dried tropical fruits, orange marmalade. |
| Soil: | Clay topsoil, with volcanic, high lime, iron subsoil containing rhiolite, trachyte, andesite and zeolite substances. Moisture is present in tufa rocks. Added soil compounds laid down through ancient fumaroles, lend a powerfully rich, complex minerality to the wine. |
| Cellar technology: | Furmint, Hárslevelű and Muscatel are used as base wine. First fermentation in used oak barrels from December 15th to the end of February. After the hand-picked Bortritis grapes have been leached in the base wine, the 3-year second fermentation begins. |
| Storage: | After fermentation, it is stored for 9 months at a constant temperature of 12.8°C and 80% humidity in new and used 226-liter Tokaji oak barrels, followed by clarification and bottling in October 2004. |
| Lifespan: | Drink before 2050 |
| Closure: | Natural cork with red wax seal |
| Comments: | Wine Advocate 2013: 93 points; IWSC England Gold 2005, Wine Spectator: 94 points |