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László Mészáros makes this late-harvest wine from mainly botrytised Furmint grapes (along with small amounts of Zéta and Hárslevelű), which have shrivelled to around half of their original volume. Termed Késói Szüretelésú in Hungarian, there is no berry-by-berry selection here as there is for Aszú wines. Instead, selected botrytised bunches and grape clusters were harvested and macerated briefly before being pressed. The wine was racked into used French oak (including barrels from Disznókő's sister property, Château Suduiraut in Sauternes), where it matured for six months.
The short aging has kept Furmint's pungency, fruity aromas, and flavours intact and guarded its energy and freshness. The palate has a delicate balance of pineapple, honeycomb sweetness and refreshingly juicy citrus. This wine has residual sugar of around 100 g/L, which is well-balanced by punchy acidity and gentle grip, giving a vibrant and modern expression of Tokaji.
The balance and freshness mean you don't necessarily have to serve this with dessert. In fact, in Hungary, this kind of wine is often consumed as an aperitif or with goat’s cheese or pâté on toast. After opening, it can be kept in the fridge for two weeks.