| Alcohol content: | 13.5% by Vol |
| Sugar free extract: | 26 g/L |
| Residual sugar: | 3.6 g/L |
| Acidity: | 6.62 g/L |
| Sulfur (SO2): | 118 mg/L |
| Bottle size: | 750 mL |
| Calories: | 77 cal per 100 mL |
| Varieties: | 80% Furmint, 20% Hárslevelű |
| Harvest time: | Beginning November, quantity 18.5 hL/ha |
| Origin: | Mád, Király |
| Character: | Dry "Auslese", spicy on the nose, dominant fruit flavors with prominent tones of pear, green apple, lime and quince embedded in vibrant acidity. Delicate tannin. High alcohol and extract guarantee years of further development. A perfect match for roast pork and fish as well as spicy Indian and Thai cuisine. |
| Soil: | Weathered zeolite with crumbly pumic tuff. Volcanic reolite tuff, hard tuff mixed with yellow and red clay. |
| Cellar technology: | Traditional Tokaj fermentation with several months of slow fermentation at low temperatures. Housed in new oak barrels. Clarification with Bentonite. Bottled in August 2000. |
| Storage: | Storage at a constant temperature at 12.8°C und 80% humidity. |
| Lifespan: | Drink by 2030 |
| Closure: | Natural cork and green capsule |
| Comments: |