Disznoko Tokaji Aszu 2001

Winemaker's Notes:

have been made in Tokaj according to the same principle: the aszú grapes are macerated in fermenting must or wine (base must or base wine) for 12-60 hours. After maceration, the aszú grapes saturated with wine or must (aszú dough) are pressed and the juice gained this way is fermented. The aszú wines are aged in oak barrels for years in the cool cellars of Tokaj carved into stone. Depending on the quality of the aszú grapes we use fermenting must or fermented wine in Disznókő. The more botrytised and less shrivelled aszú grapes are typically macerated in wine, while the more shrivelled and less botrytised grapes are macerated in fermenting must, which results in a more intense extraction.

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have been made in Tokaj according to the same principle: the aszú grapes are macerated in fermenting must or wine (base must or base wine) for 12-60 hours. After maceration, the aszú grapes saturated with wine or must (aszú dough) are pressed and the juice gained this way is fermented. The aszú wines are aged in oak barrels for years in the cool cellars of Tokaj carved into stone. Depending on the quality of the aszú grapes we use fermenting must or fermented wine in Disznókő. The more botrytised and less shrivelled aszú grapes are typically macerated in wine, while the more shrivelled and less botrytised grapes are macerated in fermenting must, which results in a more intense extraction.

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