Asz berries are macerated for two days until swollen, followed by a gentle press. Fermentation occurs in new Hungarian oak barrels; a slow process that can last up to two months. The ageing process is completed in 136 and 200-litre barrels for two to three years and bottled for an additional year.

Citrus, peach and apricot aromas characterise the nose of this Asz 5 puttonyos 2013; Rich, and intense on the palate with a long aftertaste of orange blossom and spices.