| Alcohol content: | 12.5% by Vol |
| Sugar free extract: | 39.9 g/L |
| Residual sugar: | 139 g/L |
| Acidity: | 6.94 g/L |
| Sulfur (SO2): | 201 mg/L |
| Bottle size: | 500 mL |
| Calories: | 125 cal per 100 mL |
| Varieties: | 70% Furmint, 20% Hárslevelű, 10% Muscat Lunel |
| Harvest time: | From early October until end of November |
| Origin: | Mád, Király and Betsek |
| Character: | Embodying the legacy of Tokaj's esteemed sweet wines, this 3 puttonyos Aszú wine strikes a delicate balance reminiscent of both a 5 puttonyos Aszú and the Prelude wines. Offering a delightful combination of sweetness and acidity, this vintage showcases a nuanced character that is sure to enchant the senses. Upon tasting, one can expect a medley of flavors including honeyed apricot, tropical fruits, and a touch of citrus zest, harmonizing into a well-rounded palate experience. The wine's sweetness, approached with subtlety, is enhanced by a vibrant acidity that lends a crisp and refreshing finish. With a refined complexity that falls between the luxurious depth of a 5 puttonyos Aszú and the youthful exuberance of the Prelude wines, this 3 puttonyos Aszú is a versatile choice that bridges the gap between tradition and innovation, making it a captivating addition to any wine lover's collection. |
| 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 selected “noble rot” berries; commencement of primary fermentation process of the “base wine” lasting until the end of January 2018. |
| Storage: | Storage at a constant temperature at 12.8°C and 80% humidity. Secondary fermentation: two years; followed by 6 months resting time in casks; purification with bentonite and completion by bottling in December 2020. |
| Lifespan: | Drink before 2035 |
| Closure: | Natural cork with orange capsule |
| Comments: |