The fungus Botrytis cinerea and shrivelling of botrytized grapes on the vines. It is the balance between these two that determines the quality of the aszú berries and thus the aromatic profile of the vintage. All the grapes on the cluster develop at a different rate, so we select the aszú grapes one by one by several passes through the vineyard. This incredibly time-consuming selection method guarantees the best quality for our wines. Only 5-20% of grapes ever become an aszú berry; 5 kg of intact grapes become 1 kg of aszú grapes. The puttony number indicates the concentration of sugars.
- Winery: Disznókő
- Vintage: 2016
- Number of Bottles Produced: 23 000
- Number of Bottles Available: 8 800
- Alcohol: 12,5 %
- Total Acidity: 10.2 g/l
- Residual Sugar: 158 g/l
- Dry Extract: 47,7 g/l
- Size of Bottle: 0,5 liter
- Wine District: Tokaj
- Wine Region: Tokaj
- Wine District: Tokaj
- Wine Type: oak-aged white, sweet wine,
- Sweetness level: noble sweet with botrytis,
- Viticulture: Traditional
- PDO, PGI, wines without GI: PDO
- Grape variety/varieties (in %): 66% Furmint, 25% Hárslevelű, 9% Zéta
- Number of NÉBIH certificate: GOKP
- Bottle closure custom: Natural cork
- Brief description of viticulture, fermentation, vinification and maturation: Half of the aszú grapes were incorporated into an actively fermenting must for skin contact for about 60 hours with regular pumping-overs; the rest had a lighter and shorter maceration in finished wine for 10 hours. After a long pressing, the fermentation took place in stainless steel vats until the end of November. The wine was aged for 2 years in oak of several year-old barrels of 225 litres.