Wine Making (Spanish): Manual harvest. To the Furmint base must that fits in a "Gonc" barrel, that is, 136 liters, they add 325 kg cuevanos (in Hungarian: "puttony") of noble Aszu grains (botrytized grapes). They macerate the noble Aszu berries with the must for a couple of days.
The aging of Aszu wines is carried out in small wooden barrels, of 136 liters (called "de Gonc") and 220 liters ("de Szerednye"). exclusively the oak from the mountains that delimit the wine region. The aging of Aszu takes place in the underground cellars excavated in the volcanic soil. The wine is aged for 2 to 3 years, at a constant temperature and humidity. Once bottled, it is Let it refine for a year in the bottle.
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