Study Cards on aszú, tokaj, harvest
- Ausbruch, word for grapes infected by botrytis and shrivelled on the vine
- Juice in the Aszú grape so concentrated that sugars and flavours cannot be extracted by pressing, therefore macerated in
- fermenting must or
- base wine
- Classic Aszú: amber colour, high acidity, l/m alcohol, orange peel, apricot and honey.
- Super-premium priced
- No maceration
- Low portion of Aszú grapes - botrytized grapes
- lighter body and less concentrated than Aszú
- legal minimum is 45g/l rs (most 90-110 g/l)
- mostly unoaked
- released pretty early; between 12-16 months after harvest.
Whole bunches, with varying grape stages
Sweet and dry; Edes and Szaraz
Sweet most common: min 45 g/l rs (90-110 most)
Law 2016: must age in oak for 6 months!
Bottled in traditional Aszú bottle of 500ml
Szaras: with film of flor but thinner than in Sherry production. Type vin Jaune; 10 years protection without topping up; not oxidative, nutty and green apple aromas.
- New vineyards, higher and windier sites
- Open canopies, vine treatment against rot
- Stainless steel
- Terroir expression, single vineyard (dülo)
- Mostly Furmint but also blends
- PDO = min 85% of the single varietal
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