Szepsy Király Hárslevelű 2007 Tokaj

2007 brought forth southern style wines
Ahead of the March arrival of two defining Szepsy wines, the 2007 Urbán Furmint and Király Hárslevelű, we've collected all the essential information about the vineyard sites, vintage and the wines themselves with István's help. We provide the opportunity for you to get to know and taste them, while in February we also offer you a special discount when you pre-order them.

Technical information about pre-ordering
Exclusively at Bortársaság in February, we're taking pre-orders for the two aforementioned Szepsy's dry wines in Bortársaság wine shops and via the internet. Pre-ordering has no minimum limit, therefore even just one bottle can be pre-ordered throughout February at the discounted price. Wines pre-ordered and paid for by February 28 can be collected at Bortársaság wine shops in March or delivered according to the usual terms.

The wine It has more Király vineyard notes than characteristics of the Hárslevelű grape. The completely ripened grapes, the low yield and the partial apple-acid neutralisation delivered a fruity, lively, well-proportioned, full wine. The acids are not at all sharp; its already extremely pleasant to drink. | Bottle ageing 1.5 years before going on sale | Alcohol 14.67% | Residual sugar 1.5 g/l (dry) | Acid content 5.0 g/l read more | Amount made 5000 bottles

Country:	HUNGARY
Wine regions:	TOKAJ - HEGYALJA »

Bottle price / Case price:

6190 HUF

5670 HUF

Unit price: 8253 HUF / litre

(Gross prices)

Winery:	Szepsy István »
Grape variety:	Hárslevelű »
Combination:	Hárslevelű, planted in 1992
Place of growth:	Király 6.0 ha \| Soil stony, gravel, red zeolite and clay\| Harvest beginning of October, only ripe & healthy bunches
Vintage:	As winter was practically over by the beginning of 2007, bud burst came very early, by the end of March. In April, we had to spray, and by May grapes were blossoming on the Király vineyard, which was unprecedented in living memory. The great heat put the vines to the test but they survived. The cool September slowed down the ripening, but by October healthy, ripe grapes were collected without a single grape afflicted with botrytis, and all the fruit was put into the cellar within half an hour of being picked.
Technology:	Processing de-stemming, crushing, gentle pressing, soaking for 6 hours \| Fermentation in barrel, spontaneous fermentation, by using natural yeast, partial apple-acid neutralization \| Ageing 50% in 400-litre new and 50% in 500-litre third-filled barrels (Hungarian oak)\|
Ideal serving temperature:	11-12 °C
Bottling:	July 23, 2008
Character:	dry
Cubic content:	0.75 l

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