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The 3 puttonyos Aszú is known for its elegant and fresh style, with high acidity, which makes the wine lively, yet velvety. The blend of Furmint, Hárslevelű, Zéta and Sárgamuskotály comes from Tolcsva’s clay, andesite and rhyolite tuff soil. The grapes were harvested by hand in 2-3 batches from mid-September to the end of November. For one Gönc barrel of must, the amount of aszú berries equivalent to 3 puttony (the traditional wooden hod container for putting picked aszú berries in) were macerated briefly. Light peach and apricot aromas on the nose, vibrant acidity, good balance on the palate.
Residual sugar: 127 g/l; acidity: 8.1 g/l; Alcohol: 11%
„2011 was the opportunity to make the ideal dry white wine. The grapes were so healthy that they were smiling at you. This is the 13th vintage of our dry estate wine, yet we learn something new from nature every year. The most important thing we’ve experienced in the past ten years was balance. The precise timing of the harvest, but even more giving full concentration during the time of fermentation. For me fermentation is the most important time, the most significant part of a wine’s life and one that I supervise throughout. That’s the crucial point: when the grape becomes a wine.”