The blend for the 2015 was 100% Furmint, picked in the second half of the harvest, from the middle of October until the 12th of November. The aszú berries were gently crushed then macerated in a base wine and must of Furmint and Hárslevelű. After a long pressing, the fermentation took place in stainless steel vats until the middle of December. The wine was then aged in 225 litre oak barrels (25% new), for two years, and bottled with 158 g/L residual sugar.