| Alcohol content: | 8.3% by Vol |
| Sugar free extract: | 67.1 g/L |
| Residual sugar: | 227.1 g/L |
| Acidity: | 10.1 g/L |
| Sulfur (SO2): | 216 mg/L |
| Bottle size: | 250 mL |
| Calories: | 137 cal per 100 mL |
| Varieties: | 80% Furmint, 20% Hárslevelű |
| Harvest time: | From early October until end of November |
| Origin: | Mád, Király |
| Character: | Its racy and concentrated acidity gives a backbone to its immense sweetness. Flavors of apricot, dried tropical fruit, orange marmalade and honey. |
| Soil: | Weathered zeolite with crumbly pumic tuff. Volcanic reolite tuff, hard tuff mixed with yellow and red clay. |
| Cellar technology: | Hand-picked noble rot berries. Commencement of primary fermentation process for the base wine lasting from October 12 2006 until the end of November 2006 |
| Storage: | Constant temperature of 12.8°C and 80% humidity, in small 135-L oak Tokaj cask. Secondary fermentation: two years; followed by nine months resting time in casks; purification with bentonite and completion by bottling in December 2009. |
| Lifespan: | Unlimited storage |
| Closure: | Natural cork with red wax seal |
| Comments: | Wine Spectator: 93 points |