Summary

A crushed fruit fermentation wine, made from very ripe healthy, and some botrytis affected, grapes that are harvested together, before cultured yeast ferment the wine at mid-range temperatures in neutral vessels to dryness. It is then racked into barrel, leaving significant head space, where the young wine ages biologically under a thin veil of yeast that will either form naturally in the right conditions or that can be induced via inoculation by the producer. The wine will age in this way for up to 10 years and, over time, the alcohol rises by about 1 degree due to the transpiration of water from the barrels.

Key Varietals

• Furmint
• Hárslevelű
• Sárga Muskotály