This fiery and mineral Aszú from a good vintage has great aging potential. Brilliant gold with amber tints. A herbiness with hints of fennel in the nose harmonises with the creaminess of the wine and the flavours of candied citrus, green apple, dried fig and prune. Recommended with goose liver, mature cheeses, desserts with dried fruits at 14-16 °C.

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Food-wine pairing:

• bresaola or older jamón iberico de bellota
• breast of pigeon or quail, seared rare, with a deep jus
• a real English Christmas pudding or a mince pie
• Spanish Cabrales blue cheese (from goat milk), Stilton, very old Parmesan or pecorino
• mousse de foie gras de canard
• game terrine with dried fruits

(Csaba Harmath, gastronomic expert)

ALCOHOL: 10 %VOL
RESIDUAL SUGAR: 201 G/L
ACIDITY: 8 G/L