A tightly wound and focused sweet wine with intense acidity harnessing layers of tropical fruits like apricot and mango with notes of spice and chalk accenting the finish. WINEMAKER  Edit Bai APPELLATION  Tokaji GRAPE VARIETIES  70% Furmint, 30% Hárslevelű SOIL  60% of the Soil is rich in sedimentary  rocks, mainly composed of clay, and 40% loess VINIFICATION  This wine is a blend of 6 Puttonyos of Aszù grapes with 136 liters of basic wine. Aszù grapes are late-harvested and botrytized, so the sugar concentration remains very high. AGING  2 years in oak barrel, 1 year in bottle FOOD PAIRING  Best with foie gras, roasted …

Fruity notes and freshness give a vivid taste sensation and play with a long, intensive finish. The natural sugar content is in excellent harmony with the acidity. WINEMAKER  Edit Bai & István Bai APPELLATION  Tokaji GRAPE VARIETIES  70% Furmint, 30% Hárslevelű SOIL  Volcanic stones, loess and regosol VINIFICATION  Handpicked and carefully selected, the fully ripened grapes were brought into the processing plant in small 25 kg cases and then pressed with a pneumatic press. After the must settled, the juice is moved into the inox tank to be fermented. AGING  2 years aged in Hungarian oak barrels (second-third filling) ALCOHOL …

An aromatic, ripe nose with elegant and rich minerality. A perfect balance of acidity and residual sugar. WINEMAKER  Edit Bai and István Bai APPELLATION  Tokaji GRAPE VARIETAL  86% Furmint, 14% Hárslevelű TERROIR  Volcanic stone and loess. 35-year-old vines. WINEMAKING  Fermentation occurred in temperature-controlled stainless steel tanks. AGING  4 months in stainless steel tanks FOOD PAIRING  Best with fish dishes, poultry, or spring salad. ALCOHOL CONTENT  12% Technical Sheet PDF

Furmint’s acidity and body, Kabar’s flavour, and Hárslevelű’s spiciness create a perfect unity in the glass. WINEMAKER  István Bai APPELLATION  Tokaji GRAPE VARIETIES  85% Furmint, 11% Kabar, 4% Hárslevelű TERROIR  Volcanic stone and loess. 35-year-old vines. WINEMAKING  Temperature-controlled fermentation. AGING  20% new Hungarian oak barrels for 6 months, 80% stainless steel tanks. FOOD PAIRING  Best served chilled as an aperitif, excellent to dine with grilled fish dishes, poultry, salad, and sushi. ALCOHOL CONTENT  12.5% Technical Sheet