2016 Bodrog Borműhely Tokaji Aszú 6 Puttonyos
Bodrog Borműhely
Tokaj, Hungary (Toke-Eye)
2016
Blend of Furmint and Hárslevelű
Cool Continental
Volcanic rhyolite with a heavy layer of nyirok (red clay)
Southern
Individually picked Aszú berries added to a 7-8% fermenting base wine (Lapis mostly) for 6-8 hours of maceration. Aged between 12-18 months in barrel
9.5%
179 g/l
10.96 g/l
Tokaj, Hungary (Toke-Eye)
2016
Blend of Furmint and Hárslevelű
Cool Continental
Volcanic rhyolite with a heavy layer of nyirok (red clay)
Southern
Individually picked Aszú berries added to a 7-8% fermenting base wine (Lapis mostly) for 6-8 hours of maceration. Aged between 12-18 months in barrel
9.5%
179 g/l
10.96 g/l
Notes & Pairings
Bodrog Borműhely's Aszú winemaking is geared towards freshness and utilizes some interesting techniques. They add the individually picked Aszú berries to a 7-8% fermenting base wine (Lapis mostly) for 6-8 hours of maceration. Another trick is making a little Fordítás to be blended in later to help stabilize. Fordítás is an older, less common style in Tokaj that consists of pouring fresh wine over already pressed Aszú and essentially creating a secondary Aszú. It’s usually much lighter but also usually with 15-16% alcohol and only 30-50 g/l residual sugar. They blend these two together, age between 12-18 months in barrel and out comes an impossibly naturally sweet, high acid, aromatic and structured wine.
