OREMUS Késői Szüret Cuvée 2023 (sweet, 0,5 l) - Bortársaság
OREMUSKésői Szüret Cuvée 2023 (sweet, 0,5 l)
Unit price: HUF 23 800 / litre. Our prices are gross prices.
DRS - mandatory return fee: HUF 50/piece. Details: here.
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The late-harvest wine of the Oremus estate, which celebrated the 30th anniversary of its founding in 2023, is a true treasure of the legendary Tokaj wine region. It is made from a blend of two Hungarian grape varieties and an international one: Furmint provides lively acidity, creating perfect balance and an exciting counterpoint to the sweetness; Hárslevelű adds creaminess and a silky texture; while Sárgamuskotály (Muscat Blanc or Muscat Lunel, which is originally French) completes the wine with its rich, aromatic profile.
To make a late-harvest wine, at least half of the grape bunches must contain berries affected by noble rot – that is, at least 50% of the berries are impacted by the noble fungus Botrytis cinerea. For this reason, the harvest is carried out in multiple sweeps: the vineyard is gone through several times, and only those clusters are selected in which at least half of the berries are botrytised.
After destemming, the grapes are soaked on the skins for 4-12 hours, then it is fermented in stainless steel tanks for 15-25 days. Afterwards, the wine is aged for two months in 220-litre Hungarian oak barrels of the Szerednye type, followed by a further six months in bottle to achieve its final harmony.
Balanced, fresh and silky in character. Its floral and citrus aromas are harmoniously intertwined, forming an elegant and complex nose, followed on the palate by a rich, full-bodied and long-lasting flavour experience.
Residual sugar: 91 g/l
Acidity: 5.8 g/l
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Winery
Oremus
„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.”