x
  • Country ranking ?

    8
  • Producer ranking ?

    4
  • Decanting time

    3h
  • When to drink

    now-2050

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The Story

Only made in excellent years when the harvest of noble berries is particularly abundant, this is an incredibly rich and unique wine. It has exceedingly low alcohol (1 to 3%), as the amount of sugar concentrated in it does not manage to ferment, so that it is not unusual to find 500 or more grams of residual sugar per liter. The Aszú berries are collected one by one and left to rest for 15 to 20 days; the only crushing is from the slight pressure from the weight of the berries. The resulting must is put in 50-liter glass containers, where it undergoes an extremely slow fermentation. After 2 years, it is decanted into 68-liter barrels known as átalag, for further aging; after bottling, the wines are sged for several more years before release.

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Wine Information

1999 vintage:
Ageing
18 months in new Hungarian oak barrel. Bottled in August 2003.
Comercialization
350 ml/botella 1 botella en caja de madera
Fermentation
For two years in glass demijohns.
Climate
WinterLong and cold.SpringNormal and on time.SummerThe temperature was normal, but with more precipitation.
Variety
The noble grapes attacked by the Botrytis Cinerea fungus are stored in a vat. During their storage, the weight of the aszú grapes squeezes out the nectar drop by drop.
Harvest
Long, warmer than average, excellent vintage, optimal time for development of the Botrytis Cinerea. Large quantity of aszú berries, high sugar content and very nice acidity.

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Latest Pro-tasting notes

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Written Notes

Amber. Nuts, raisins, apple cake, spicy, cinnamon, citrus, ripe lemon, some vanilla, coffee notes and milk chocolate. High acidity, lively even if beyond rich, smooth texture, sticky, viscous, playful acidity swimming in thick oil, detailed, very long. 97

  • 97p
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Information

Origin

Tolcsva, Tokaj-Hegyalja
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