This dessert wine is made of Furmint and Muscat grapes (in German called Gelber Muskateller), and in some way it may recall Hungarian sweet wines from Tokaji region, although here the winemaking style is similar to the grand wines of Germany or Sauternes.
The grapes for this wine are harvested over several days at the end of October, manually separating only the grapes affected by the fungus and with a “raisin” appearance. The grapes are crushed and then pressed in a manual press. Slowly fermented for 6 months in old barrels with a subsequent aging of 16 months also in old barrels.
A total of 1,120 375 ml bottles were produced in 2005.
This wine is a sweet elixir but with overwhelming acidity.
For the more technical: alcohol 10.3º, residual sugar 219 g/l, acidity 10.7 g/l.
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