Wine is fermented in barrel with battonage performed three times a week for five weeks. It spends a total of seven months in new Hungarian oak. The barrels are known as gonci, and are 136 liters in size. These are the barrels that will later be used to age the puttonyos level wines. The wine is on the lees for the entire time. Because of vineyard management, yields should be in the range of 5 tons per hectare, however when all is said and done, it is more like four tons. The region allows for 7-10 tons.
|Wine maker notes
It is kept in new Hungarian oak casks (fromthe surrounding Tokaj Mountains) for 7 months, during the first four with its lees being stirred frequently, “battonage”.
All the clusters were pressed (without de-stemming and crushing).The majority was fermented in new Hungarian oak barrels.
100% FURMINT, which can be harvested late while maintaining appropriate acidity levels. With its 65% the vineyards in the Tokaj region planted to Furmint, it plays a major role.
|The dry wine is recommended with seafood and fish, whether raw, cooked or served in a sauce, fish mousses, with soups, asparagus, white meat and free-range poultry roasts.