The aszú berries are selected from Furmint and Hárslevelű vines, using the fermenting Furmint mash from the Bomboly vineyard. Aged 24 months in oak barrels, aged 3 years in bottle, then released September 2008. 2,320 bottles produced. Acid content: 9.2 g/L, sugar content: 173 g/L, Alc. Vol.: 10%.
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