
Unit price: HUF 138 000 / litre. Our prices are gross prices.
The making of aszú is a meticulous process, the roots of which go back centuries. It is only possible under special conditions that favour the development of the botrytis cinerea (noble rot) fungus, which transforms the grapes into precious aszú berries. In autumn, mist and dew envelop the Tokaj vineyards with moisture, allowing the fungus to penetrate the berries, increasing their concentration, as well as their rich aromas and flavours. Botrytis does not affect all the grapes at once, so the botrytised berries are picked by hand from each bunch in several passes. Collecting the berries is a painstaking, labour-intensive task that takes several weeks.
Amber colour, ripe apricot aromas, beautiful balance. This 30-year-old wine shows surprisingly youthful character, while displaying gorgeous, mature aszú notes. Wildflowers, ripe fig, cinnamon, clove and a very long, ripe citrus finish.
Alcohol: 11%
Residual sugar: 167 g/l
Bottling date: 1998, end of July.

„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.”