Tokaj has become increasingly legendary over its more than four hundred year history. The first mention of the grandeur of the Oremus vineyard was made only in 1630, but today it has become one of the most famous vineyards. The Tokaj region is located in a mountain range in the northeast of Hungary. The production of Aszú (teardrop) wine is a meticulous process that is only possible with good vintages and under unique conditions that favor the development of Botrytis cinerea (noble rot). For hundreds of years, it has been made in the same way, adding 5 bags (puttonyos) of 25 kg each, containing noble Aszú berries, to a “Gönc” barrel (136 liters) of base mash.
The grapes are left to macerate for 12 to 24 hours until they swell, before being delicately pressed. Fermentation takes place in new Hungarian oak barrels. It's a slow process that can take up to a month. The aging process is completed in 136 and 200 liter barrels for 2-3 years, before being aged in bottle for another 2-3 years.
The goal of the Aszú 5 Puttonyos wine is to obtain the best balance between acidity and sugar that can be obtained from the vintage. In this sense, it is a perfect wine for laying down to taste during vertical tastings. The amber color indicates the high level of noble rot infection in this 2016 harvest. The honeyed and fruity flavors are delicious and the acidity on the palate is a sign of exceptional aging potential.
The winter was cold and long, with limited snowfall and cold rains in February. The spring was dry with mild temperatures, producing early bud burst and flowering on the vine. The first buds on the Furmint vines began to appear very early in the cycle, on April 8, flowering took place in early June, and the dry period proved ideal for establishment. The summer passed without extremes, with sporadic rainfall falling throughout the season. Rapid and early maturation in the fall resulted in rich flavors and balanced acidity. In early September, the rainfall had a significant influence, helping to create the high quality of the Aszú grape.
This wine can be drunk now, but it can be stored for 40 years under optimal conditions: 12-14°C / 54-57ºF and 60% relative humidity.
The recommended service temperature is 8 ºC / 46 ºF.
Production: 24 bottles of 714 cl.
Alcohol by volume – 11,5%.
Sugar – 160g/l
Acidity – 10,2 g/l
Variety – Furmint, Hárslevelü, Zéta, and Sárgauskotály
Average age of the vines – 19 years
Altitude – 200m