Unit price: HUF 94 000 / litre. Our prices are gross prices.
The vintage that was a classic in every respect possessed perfect qualities for making sweet wines: lots of sunshine, cold nights, cool dawns and enough rain with a proper distribution. After the long ripening and the development of a good proportion of botrytis, the harvest of the grapes for the sweet wines lasted from mid-October to the end of November. The ‘estate’ aszú wine was made from a blend of 70% Furmint, 20% Hárslevelű and 10% Sárgamuskotály that grow on the red clay, zeolite and hard rhyolite tuff soil of the communes of Mád, Bodrogkeresztúr and Tállya. The strict bunch selection was followed by spontaneous barrel fermentation and almost two and a half years of ageing in new and second-fill, 300-litre, Zemplén oak barrels. There is lovely balance in the bottle, 260 grams of residual sugar, 8.5 grams of acidity and 10% of alcohol. Gorgeous aromas and pronounced acids appear in the wine, alongside concentration, elegance and liveliness. An oily, dense, big wine with lots of layers, constantly changing aromas and a very long finish.
„I’ve been saying for 20 years that we’d stop adding new areas. However, we just can’t stop ourselves! Now it’s the andesite soil of Tállya and its five first-class vineyards that excite me. Once it accounted for most of the grapes in the wine region. My wife’s hairdresser has even asked me why I go there so often. We discover 800-year-old vineyard names and each parcel hides a surprise. The 2011 wines seem suspiciously good: that’s when it’s the most nerve wrecking for the winemaker. Again it showed that there is no recipe in winemaking; the practice of walking the vineyards and experimenting cannot be replaced by anything. Every day we try to make our wines believing that the wine region will once again be at the place where it should be.”