Summary

A crushed fruit fermentation wine, a mix of ripe healthy and botrytis affected grapes are harvested, destemmed and undergo skin contact time, before cultured yeast ferment the wine at mid-range temperatures in neutral vessels. Fermentation will not proceed to dryness but is stopped while at least 45 g/L of residual sugar remains. Wines will mature for at least 6 months in oak before fining, sterile filtration, bottling in 500mL bottles and release.

Key Varietals

• Furmint
• Hárslevelű
• Sárga Muskotály

Structurally Similar

• Tokaji Aszú
  (Outstanding)
• Coteau du Layon Bonnezeaux
  (Outstanding)
• Alsace Riesling Sélection De Grains Nobles
  (Outstanding)