Dobogó 6 puttonyos Aszú

Variety: 85% Yellow Muscat, 10% Furmint, 5% Hárslevelű

Alcohol: 11%

Residual sugar: 144.2 g/l

Total acidity: 8.4 g/l

Production: 499 bottles

Vinification:

Wine-making begins on the vine. The aim is to achieve the highest quality possible, and to this end we use only specially selected premier quality aszú berries, harvested in stages. First we make a base wine, the Mylitta, from shrivelled and partly botrytised grapes. Once the base wine is ready we add 1 kg of aszú berries to every 1 litre of base wine. We then macerate this mixture, and it is during soaking that aromas, flavours and sugars leech out into the wine thus triggering a second fermentation.

When maceration is completed we gently press the aszú berries. The young wine is then transferred to oak casks, where it is aged for 2-3 years. Sealed into bottles it rests in our cellar for 3 more years before reaching the perfect maturity. Its ageing potential can extend to further generations. We have been making this wine from each vintage since 2003, which is excessively hard work in some years, resulting in the making of only 1 cask. To our intense gratification, our sacrifices are acknowledged by the satisfied feedback of our customers and our recognition at national and international competitions.