60% Furmint and 40% Hárslevelű
Rhyolite, clay and loess
Spontaneously fermented in stainless steel and then bottled with 14 g/l residual sugar.
Notes & Pairings
This is roughly 60% Furmint and 40% Hárslevelű from the Dongó, Hetény and Nyergesek vineyards. Spontaneously fermented in stainless steel and then bottled with 12 g/l residual sugar. Bottled without disgorgement, there’s a lot happening in this bottle. Definitely give a proper chill and expect a little extra excitement at opening. Nothing in terms of major loss, but have a glass ready as a little with froth over the top. Tokaj isn’t lost in the pét-nat-ness, but it’s very similar to barrel tasting in Tokaj if you then added the alcohol and acidity of a finished wine. This is only her second commercial release and among the very first pét-nats from Tokaj to reach the US market.