Tokaj Classic Winery Ltd., Hungary


Tokaji Aszú 6 Puttonyos

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Alcohol content: 10.5% by Vol
Sugar free extract: 54.3 g/L
Residual sugar: 195 g/L
Acidity: 11 g/L
Sulfur (SO2):   274 mg/L
Bottle size: 500 mL
Calories: 137 cal per 100 mL
Varieties: 65% Furmint, 30% Hárslevelű, 5% Muscat Lunel
Harvest time: End of October and November
Origin: Mád, Király and Betsek
Character: Maybe the best vintage in decades, its racy and concentrated acidity gives a backbone to its emmense sweetness. Flavors of apricots, dried tropical fruits, orange marmalade.
Soil: Clay topsoil, with volcanic, high lime, iron subsoil containing rhiolite, trachyte, andesite and zeolite substances. Moisture is present in tufa rocks. Added soil compounds laid down through ancient fumaroles, lend a powerfully rich, complex minerality to the wine.
Cellar technology: Hand-picked noble rot berries. Commencement of primary fermentation process for the base wine lasting from October 12 2000 until the end of November 2000.
Storage: Constant temperature of 12.8°C and 80% humidity, in new 136 litre oak Tokaj casks. Secondary fermentation: two years; followed by nine months resting time in casks; purification with bentonite and bottling in October 2003.
Lifespan: Drink before 2050
Closure: Natural cork with red wax seal
Comments: Wine Spectator: 96 points; IWSC England Gold