To make Aszú, the process begins in September with the creation of the base wine using healthy grapes. Starting from mid-October, Aszú grapes, rich in sugars like raisins, are manually harvested and gently crushed into “Puttony” baskets. Subsequently, 4, 5, or 6 “Puttony” (each weighing 25 kilograms) of botrytized grapes are added to 136 liters of base wine, initiating maceration and a second fermentation. The wine is then aged for at least 4 years in small oak barrels and undergoes an additional 9 months of bottle aging before being released to the market. Botrytized grape wine can be enjoyed on its own or paired with nuts, foie gras, blue cheese, and most desserts.

Grand Tokaj’s new spirit is embodied in the wines crafted under the guidance of Károly Áts, who has served as the Chief Winemaker for the company since 2013. He earned the title of “Winemaker of the Year” in 2012, thanks to his 100-point Essencia.