SIMKÓ PINCE TOKAJI "Aszú 4 Puttonyos" 2017 - Tokaj - Hungary
SIMKÓ PINCE TOKAJI "Aszú 4 Puttonyos" - Tokaj - Hungary
The permitted varieties for the production of Tokaji Aszú are: Furmint, Hárslevelű, Kabar, Kővérszőlő, Sárga muskotály (Muscat lunel) and Zéta. The key parameters for the production of Aszú are: 19% total (potential) alcohol content, 6 g/l total acidity, 9% actual alcohol content, 2,1 g/l volatile acidity and 120g/l residual sugar.
The grapes must shrivel due to the effect of botrytis cinerea on the vine and must be picked by hand. After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented. Aszú wines must be aged for a minimum of 18 months in oak barrels. It can only be released on 1st January, three years after the vintage.
HUNGARY
Tokaji
Furmint, Hárslevelü, Muscat Blanc
Product Description
Description
Golden with an orange tint. Big and bold the nose reveals layers of dried fruits, beeswax, honey and caramel, besides the typical notes of oak ageing. An elegant acidity enlivens the palate, highlighting a core of juicy tropical fruit and citrus. Residual sugar, volume and alcohol are all seamlessly integrated in this unctuous wine. Opening a bottle of this Aszú is cause enough to celebrate.
How to pair it
-
Cheese
Pair with cheese
-
Dessert
Pair with dessert
Wine Facts
| Product Type | White Wine |
|---|---|
| Grape Varietal | Furmint, Hárslevelü, Muscat Blanc |
| Vintage | 2017 |
| Region | Tokaji |
| Country | HUNGARY |
| Volume(ml) | 500 |
| Winemakers | Sándor Simkó |
| Producer | Simkó Winery |
| Average age of vines | 30-60 years |
| Harvest method | Manual |
| Fermentation & maceration | After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented. |
| Aging | Minimum of 18 months in oak barrels |
| Alcohol | 12% |
| Mouth Attribute | Fruity, Juicy |
| Nose Attribute | Oak, Beewax |
| SKU | HU01 |
Vineyard Info
The permitted varieties for the production of Tokaji Aszú are: Furmint, Hárslevelű, Kabar, Kővérszőlő, Sárga muskotály (Muscat lunel) and Zéta. The key parameters for the production of Aszú are: 19% total (potential) alcohol content, 6 g/l total acidity, 9% actual alcohol content, 2,1 g/l volatile acidity and 120g/l residual sugar.
The grapes must shrivel due to the effect of botrytis cinerea on the vine and must be picked by hand. After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented. Aszú wines must be aged for a minimum of 18 months in oak barrels. It can only be released on 1st January, three years after the vintage.
Simkó Pince is a charming, family-owned winery in Sárospatak, northern Hungary. Founded by couple Sándor and Maria, their children, Gábor and Kitti, have since added their charm and flair to the family's wines.
Reviews & Ratings
Description
Golden with an orange tint. Big and bold the nose reveals layers of dried fruits, beeswax, honey and caramel, besides the typical notes of oak ageing. An elegant acidity enlivens the palate, highlighting a core of juicy tropical fruit and citrus. Residual sugar, volume and alcohol are all seamlessly integrated in this unctuous wine. Opening a bottle of this Aszú is cause enough to celebrate.
How to pair it
-
Cheese
Pair with cheese
-
Dessert
Pair with dessert
| Product Type | White Wine |
|---|---|
| Grape Varietal | Furmint, Hárslevelü, Muscat Blanc |
| Vintage | 2017 |
| Region | Tokaji |
| Country | HUNGARY |
| Volume(ml) | 500 |
| Winemakers | Sándor Simkó |
| Producer | Simkó Winery |
| Average age of vines | 30-60 years |
| Harvest method | Manual |
| Fermentation & maceration | After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented. |
| Aging | Minimum of 18 months in oak barrels |
| Alcohol | 12% |
| Mouth Attribute | Fruity, Juicy |
| Nose Attribute | Oak, Beewax |
| SKU | HU01 |
The permitted varieties for the production of Tokaji Aszú are: Furmint, Hárslevelű, Kabar, Kővérszőlő, Sárga muskotály (Muscat lunel) and Zéta. The key parameters for the production of Aszú are: 19% total (potential) alcohol content, 6 g/l total acidity, 9% actual alcohol content, 2,1 g/l volatile acidity and 120g/l residual sugar.
The grapes must shrivel due to the effect of botrytis cinerea on the vine and must be picked by hand. After the harvest, the aszú grapes are macerated in base wine or fermenting must (which was made from the first harvest) for between 12 and 60 hours. Next, the aszú grape mixture that was macerated in the base wine (sometimes called the aszú dough) is pressed and the resulting juice is fermented. Aszú wines must be aged for a minimum of 18 months in oak barrels. It can only be released on 1st January, three years after the vintage.
Simkó Pince is a charming, family-owned winery in Sárospatak, northern Hungary. Founded by couple Sándor and Maria, their children, Gábor and Kitti, have since added their charm and flair to the family's wines.
