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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 ‘...
'2017 was a fantastic vintage.' TA 8.7 g/l, RS 212 g/l. The wine spent two and a half years in oak barrel. Has a quieter nose than the Juliet Victor Szamorodni tasted with it. More subdued, if no less shining. Golden figs, apricots, pinpricks of basil, glittering flecks of mint, intense reverberating acidity. The immense sweetness is sliced into shimmering ribbons by the racy, shot-silk texture.
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