Tokaj, Hungary (Tok-eye)
Continental (hot summers & cold winters)
Heavy clay, andesite and rhyolite tuff
fermented in oak barrels and then 6 months matures in 2-3-4 year old, 220-liter oak barrels
Notes & Pairings
After gentle pressing, the must is fermented in oak barrels and then ages 6 months in 220-liter oak barrels. The wine shows aromas of pear, mint, honey and subtle notes of vanilla from the barrel aging, On the palate, it is rich, complex, with a very long finish.