| Alcohol content: | 12.0% by Vol |
| Sugar free extract: | 63.6 g/L |
| Residual sugar: | 161 g/L |
| Acidity: | 9.6 g/L |
| Sulfur (SO2): | 280 mg/L |
| Bottle size: | 250 mL |
| Calories: | 131 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: | Complex, vivid structure due to the high acidity, fresh apricot, dried orange-lemon flavors. Excellent with fresh fruit tarts or foie gras. |
| 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”; the commencement of primary fermentation takes place in 600-L used oak barrels. After the hand-picked botrytis berries are macerated in the base wine, then secondary fermention takes place, which lasts two years. |
| Storage: | Constant temperature of 12.8°C and 80% humidity, in used 136-L oak Tokaj casks. Afterwards nine months resting time in oak casks; purification with bentonite and finally, completion with filtering and bottling in October 2005 |
| Lifespan: | Drink before 2030 |
| Closure: | Natural cork with red wax seal |
| Comments: |