Aging
Minimum of 18 months in oak barrels
Fermentation & Maceration
After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented.