| Alcohol content: | 11.5% by Vol |
| Sugar free extract: | 47.6 g/L |
| Residual sugar: | 168.7 g/L |
| Acidity: | 7.31 g/L |
| Sulfur (SO2): | 198 mg/L |
| Bottle size: | 500 mL |
| Calories: | 132 cal per 100 mL |
| Varieties: | 60% Furmint, 30% Hárslevelű, 10% Muscat Lunel |
| Harvest time: | From early October until end of November |
| Origin: | Mád, Király and Betsek |
| Character: | Radiating with youthful vibrancy and freshness, this 5 puttonyos Aszú from a recent vintage captures the exuberance and vitality of Tokaj's sweet wines in their prime. Brimming with lively fruit flavors and a zesty acidity, this wine presents a modern interpretation of the region's longstanding winemaking legacy. Upon the first pour, one is met with a burst of flavors that dance on the palate, including vibrant notes of fresh citrus, ripe peach, and a touch of wildflower honey. The wine's ample sweetness is balanced by a crisp acidity that lends a refreshing and invigorating quality to each sip. Ending with a bright and energetic finish, this younger, fresher vintage 5 puttonyos Aszú embodies the spirit of innovation and passion that defines Tokaj Classic Winery's commitment to producing exceptional sweet wines for a new generation of wine enthusiasts. |
| 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 mid-October 2017 until the end of November 2017. |
| 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 2020. |
| Lifespan: | Drink before 2035 |
| Closure: | Natural cork with red capsule |
| Comments: |