In our Tokaj vineyards harvesting begins at the end of October or latest by mid-November and is divided into two distinct operations. The vines grow on volcanic soils very rich in minerals.
First the mature botrytized shriveled grapes (‘aszú’ in Hungarian) are handpicked one by one off the vine. Afterwards, the less botrytized clusters are harvested whole. After fermentation, wine (and base wine) is placed into 136 liter barrels, known as ‘Gönci’ barrels.
The Aszú ‘puttonyos’ number (3, 4, 5, or 6) is a natural sugars classification system. It is based on the number of hods (a wooden basket worn on the back, called ‘puttony’ in Hungarian) of botrytized grapes, each weighing 25 kilograms, that are combined with each 136 liter barrel of must. It is thus the proportion of natural sugars in the botrytized grapes to the fermenting base must that determines the sweetness of the Aszú wines: The higher the 'puttonyos' number, the longer the balance of complex aromas and sugars remains on the tongue. The incomparable taste experience of Tokaj Aszú exists thanks to this technique.
Blend: 70% Furmint, 30% Hárslevelű
Residual sugar: 176 g/l
Acidity: 7.4 g/l
Alcohol: 11 %
Vinification: Fermentation with must 24 hours
Maturation: In 220 litre oak barrels for 3 years
Bottled: In November 2011
Tasting notes: Lovely aromas of botrytized berries followed by enormous, high structure and full body. Long, smooth, endless taste and exceptional deepness of peach, apricot and fig character. Full of Tokaj soul.