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The 2016 is 100% Furmint, picked in six passes from the middle of September until the 24th of November. The Aszú berries were gently crushed and then macerated in a base wine and must of Furmint and Hárslevelű. After a long pressing, the fermentation took place in stainless steel vats until the middle of December. The wine was then aged in 225-litre oak barrels (including 17% new Hungarian oak) for two years and bottled with 177g/L residual sugar.
It’s a glorious Tokaji full of the drive and brightness we find in all Disznókő wines but paired with remarkable, light-footed power. It’s just so hedonistic and aromatically intricate—exotically perfumed with a velvety texture and heady concentration. Take your pick from a kaleidoscope of aromas—tea cake, pineapple, Asian spice, citrus skin, soaked sultanas, marmalade, candy floss and light caramel. While on the palate, you get remarkable, mouthwatering tension with saturated intensity of pure, botrytised Furmint offset by razor-sharp freshness. Glory!