Winemaking starts in the vineyard. Because we aim for the highest quality, we only use Class I aszú grapes, harvested in several rounds and sorted separately, to make our wine. In the first step, we use stalked and semi-stalked grapes to make our late harvest wine, Mylitta, which becomes the base wine for our asun. Once the base wine is made, we add 1 kg of aszú grapes per litre, followed by maceration, during which the aromas, flavours, aromatic substances and natural sugars are dissolved from the aszú grapes into the wine. After 24 hours of maceration, the grapes are gently pressed out and the young wine is put into oak barrels to age for 2-3 years. Bottled, it rests in our cellar for a further 2-3 years before being sold. Its ageing potential is generational. Since 2003, we have produced at least one barrel of 6-puttonyos Aszú every vintage, a difficult task in some vintages, but our hard work is confirmed by satisfied customers and excellent results in national and international wine competitions.