Nose
Loquat, quince, quince cheese, overripe apricot, dried pear, rosehip jam, minerality, vanilla, paprika appear in the aroma.
Palate
The taste is a cavalcade of flavors and fireworks due to the harmony of sugar and acid and the characteristics. Dried apricots, burnt sugar, hecsedli, rosehip. Very substantial, very long aftertaste, with vibrant and fruity acids.
Winemaking
The aszú grapes were soaked in fermenting wine for 4 days, then pressed in a traditional middle-spindle press. After fermentation, they were aged for 3 years in Hungarian barrels.
Aging
3 years in Hungarian barrels.
Appearance
Medium amber color.