| Alcohol content: | 10.5% by Vol |
| Sugar free extract: | 54.3 g/L |
| Residual sugar: | 195 g/L |
| Acidity: | 11 g/L |
| Sulfur (SO2): | 274 mg/L |
| Bottle size: | 500 mL |
| Calories: | 137 cal per 100 mL |
| Varieties: | 65% Furmint, 30% Hárslevelű, 5% Muscat Lunel |
| Harvest time: | End of October and November |
| Origin: | Mád, Király and Betsek |
| Character: | Maybe the best vintage in decades, its racy and concentrated acidity gives a backbone to its emmense sweetness. Flavors of apricots, 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: | Hand-picked noble rot berries. Commencement of primary fermentation process for the base wine lasting from October 12 2000 until the end of November 2000. |
| Storage: | Constant temperature of 12.8°C and 80% humidity, in new 136 litre oak Tokaj casks. Secondary fermentation: two years; followed by nine months resting time in casks; purification with bentonite and bottling in October 2003. |
| Lifespan: | Drink before 2050 |
| Closure: | Natural cork with red wax seal |
| Comments: | Wine Spectator: 96 points; IWSC England Gold |