THE ASZUS WINES
DOMAINE IMPERIAL HETSZÖLÖ
Wines: Aszú 3 Puttonyos (minimum 60 g/l res.
sugar)
Aszú 4 Puttonyos (minimum 90 g/l res. sugar)
Aszú 5 Puttonyos (minimum 120 g/l res. sugar)
Aszú 6 Puttonyos (minimum 150 g/l res. sugar)
Vineyard: These all come from the 45 hectares of Domaine Imperial Hétszölö (south-south east exposure) whose soil composition is loess with clay and a sub-soil of volcanic rock.
Varietals: Furmint (90 - 100%), Harslevelü
Production: between 12 000 to 24 000 bottles of each wine, depending on the vintage.
History: Aszú has been known as the king of Tokaj wines for centuries. Tokaj's unique climate, with intermittent drizzle in September and fog in the morning, followed by a sunny month of October, encourages the development of grapes affected by "noble rot" or botrytis, called "Aszú" in Hungarian. To understand Tokaj, it is imperative to note that Aszú's are not produced each year.
Vinification: Aszu grapes are harvested manually, one grape at a time. The grapes are then crushed and added to a dry wine to give sweetness and aroma. The proportion of Aszú grapes added to the base wine varies and is measured in "puttonyos". One "puttony" represents a hod full of 30 kilos of grapes that is poured into the traditional 126 litre barrels of base wine. The number of puttonyos can vary from 3 to 6 (the highest being the sweetest). The grapes are then left on their skins for one night and then pressed. The wines are then taken into the ancient cellars, put in oak casks, and aged a minimum of 3 years before bottling.
Style: An intense golden colour. Exquisitely refined and infinitely complex nose: dried fruits (apricots, prunes and oranges), honey, walnuts…. To the palate, the wine is clean, fresh, sumptuous and unique. Fairly rich (though crisp) and has a long finish. Its complexity reveals and confirms the mysterious and charming aspects of the true "King of Wines and Wine of Kings" (Louis XIV). A truly elevating experience.
Foods: These wines can be consumed either alone at the end of the day, as done traditionally in Hungary, or as an apéritif. Or, with food, Aszú's will perfectly accompany foie-gras, game, blue cheeses and desserts. To note that an unfinished bottle can be kept a few weeks in a refrigerator without altering its quality. Ideal serving temperature: 10-12° C (50-54° F).
Ageing: All Aszú wines can be consumed upon their release (2 to 4 years after harvest date). The great Aszú wines (notably the 5 and 6 puttonyos) can age for decades !!
Aszú 4 Puttonyos (minimum 90 g/l res. sugar)
Aszú 5 Puttonyos (minimum 120 g/l res. sugar)
Aszú 6 Puttonyos (minimum 150 g/l res. sugar)
Vineyard: These all come from the 45 hectares of Domaine Imperial Hétszölö (south-south east exposure) whose soil composition is loess with clay and a sub-soil of volcanic rock.
Varietals: Furmint (90 - 100%), Harslevelü
Production: between 12 000 to 24 000 bottles of each wine, depending on the vintage.
History: Aszú has been known as the king of Tokaj wines for centuries. Tokaj's unique climate, with intermittent drizzle in September and fog in the morning, followed by a sunny month of October, encourages the development of grapes affected by "noble rot" or botrytis, called "Aszú" in Hungarian. To understand Tokaj, it is imperative to note that Aszú's are not produced each year.
Vinification: Aszu grapes are harvested manually, one grape at a time. The grapes are then crushed and added to a dry wine to give sweetness and aroma. The proportion of Aszú grapes added to the base wine varies and is measured in "puttonyos". One "puttony" represents a hod full of 30 kilos of grapes that is poured into the traditional 126 litre barrels of base wine. The number of puttonyos can vary from 3 to 6 (the highest being the sweetest). The grapes are then left on their skins for one night and then pressed. The wines are then taken into the ancient cellars, put in oak casks, and aged a minimum of 3 years before bottling.
Style: An intense golden colour. Exquisitely refined and infinitely complex nose: dried fruits (apricots, prunes and oranges), honey, walnuts…. To the palate, the wine is clean, fresh, sumptuous and unique. Fairly rich (though crisp) and has a long finish. Its complexity reveals and confirms the mysterious and charming aspects of the true "King of Wines and Wine of Kings" (Louis XIV). A truly elevating experience.
Foods: These wines can be consumed either alone at the end of the day, as done traditionally in Hungary, or as an apéritif. Or, with food, Aszú's will perfectly accompany foie-gras, game, blue cheeses and desserts. To note that an unfinished bottle can be kept a few weeks in a refrigerator without altering its quality. Ideal serving temperature: 10-12° C (50-54° F).
Ageing: All Aszú wines can be consumed upon their release (2 to 4 years after harvest date). The great Aszú wines (notably the 5 and 6 puttonyos) can age for decades !!