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Description
For this unique batch, we soaked top-quality furmint asúzú grains in fermenting furmint base wine for 18 hours, and after pressing, we further fermented the asúzú wine in barrels for three weeks. After fermentation, we cooled and colored. Aged for 24 months in a 228l Kádár-Hungary petrea MT TH barrel made of Zemplén oak, with continuous filling, continuously protected from oxidation. In 2016, the assuage process started relatively early, so there were particularly strong acids in the assuage grains. Since the acids of the base wine and the assús grains were also high, it was possible to make a balanced wine with a high sugar content, complex, structured and matured for a very long time. Decanter WWA 2020 - 97 points Platinum medal
