Harvest: Bunches or part of clusters containing very concentrated, finely botrytised, mostly shrivelled grapes were selected between the 10th October and 6th of November. Vinification: The clusters were destemmed followed by a short skin contact before pressing. Fermentation in stainless steel vats. Ageing: The wine was aged for 12 months in the traditional underground cellar of Tokaj, in oak barrels of twothree wines, with a capacity of 225 litres. Bottled in September 2020.
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