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Dessert wine sweet
Šis Tokajus daromas iš kilniojo puvinio paveiktų vynuogių. Tauriosios uogos nuimamos rankiniu būdu, misa fermentuojama kontroliuojamoje temperatūroje. Vynas 2 metus brandinamas ąžuolo statinėse ir 1 metus laikomas butelyje.
Medaus, apelsinų, persikų, meduolių aromatų. Švelnus, koncentruotas, kremiškas, gaivus. Puikus saldumo ir rūgšties balansas.
Likutinis cukraus kiekis vyne apie 160g/l.
Rūgšties kiekis: 9,8g/l.
Ilgas brandinimo potencialas.
Tiekti 8 °C temperatūros prie desertų, mėlynojo pelėsinio sūrio, ančių kepenėlių( Foie gras).
Terrific. Floral, quince and apple aromas take on honey, peach and mineral accents in the mouth, all displayed on an ethereal, lighter-than-air frame. Bracing acidity is deftly integrated into the whole, and it ends with a mineral aftertaste. Drink now through 2025. 830 cases made.
Chateau Dereszla is steeped in rich history when the first mention of the name occurred in 1406 as a storage cellar of wines collected for tax levies for the then king of Hungary. The estate changed hands for many centuries as it moved from Hungarian to Turkish to Austrian rulers until 1945. After WW II, it became part of a Hungarian Cooperative. At the turn of the century, in 2000, the estate was purchased by the French d’Aulan family who quickly modernized and streamlined production to create world-renowned wines. Under this French ownership, the Chateau achieved international recognition and became renowned for their Tokaji Aszu wines. Modernization continued the evolution of the estate and it reached an important milestone when, in 2016, it became once again under Hungarian ownership.
