The selection of aszú berries, 65% Furmint, 20% Hárslevelű, and 15% Sárgamuskotály, took place in November in several phases from the entire estate. In December, it is added to the still fermenting base wine, which is 70% Furmint and 30% Hárslevelű from the Szent Tamás and Úrágya vineyards.

After 3 days of maceration and pressing, it spent four years in Zemplén oak barrels until bottling in December 2011. Thanks to the extremely warm summer of 2007, an elegant wine with a higher sugar content, complexity, and lower acidity was born.

The aroma continuously changes and can be analyzed for hours, while beautiful acids carry the dense and heavy palate. Another great aszú from István Szepsy's deep cellar.