301 Wines USD 68.50 750ml

Disznoko Tokaji Aszu 6 Puttonyos Tokay Hungary 1995

Winemaker's Notes:

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 read more... fermenting must, which results in a more intense extraction. Long ago the aszú grapes were collected into 36-icce (25-26kg) wooden puttonys. They measured 3-6 puttonys of aszú grapes (75-150kg) to a vat used only for this purpose. It was trodden by feet, then one Gönci-cask (180 icce, = 136lit small barrel) must or wine from the same vintage was added. It was macerated for 12-60 hours, stirred from time to time. The liquid was filtered out with sacks. The sacks containing the “aszú dough” were trodden by feet, the liquid gained this way was racked into barrels, where it fermented slowly. The aszú wine’s number of puttony meant, how many puttony of aszú grapes were used. The principle is the same today, but of course the components are not measured with puttony and Gönci cask, but by kilogram and litre. Today the puttony number indicates the concentration of the wines. The more residual sugar the wine contains, the higher the puttony number.

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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 read more... fermenting must, which results in a more intense extraction. Long ago the aszú grapes were collected into 36-icce (25-26kg) wooden puttonys. They measured 3-6 puttonys of aszú grapes (75-150kg) to a vat used only for this purpose. It was trodden by feet, then one Gönci-cask (180 icce, = 136lit small barrel) must or wine from the same vintage was added. It was macerated for 12-60 hours, stirred from time to time. The liquid was filtered out with sacks. The sacks containing the “aszú dough” were trodden by feet, the liquid gained this way was racked into barrels, where it fermented slowly. The aszú wine’s number of puttony meant, how many puttony of aszú grapes were used. The principle is the same today, but of course the components are not measured with puttony and Gönci cask, but by kilogram and litre. Today the puttony number indicates the concentration of the wines. The more residual sugar the wine contains, the higher the puttony number.

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