This wine is of very limited quantity. As such, the Digital Somm did not get a taste, but you can! Unfortunately, while that means there is limited detailed information and no Digital Somm recommendations associated with rating the wine, you do still receive loyalty points, so cheer up!
Furmint is a white grape variety primarily grown in Hungary, especially in the Tokaj region. It produces wines with high acidity, intense flavors of green apple, pear, and citrus, along with distinctive minerality. Furmint is known for its potential to produce long-lived, complex wines, both dry and sweet.
Hárslevelű
HARSH-Leh-Veh-LOO
Hárslevelű is a white grape variety from Hungary, often used in the production of Tokaji wines. It produces aromatic wines with high acidity, rich flavors of honey, apricot, and floral notes. Hárslevelű is known for its ability to produce both dry and sweet wines with great aging potential.
Muscat
Mus-KAT
Muscat is a diverse family of grape varieties grown around the world, known for their aromatic wines with floral and fruity notes. Muscat wines can range from dry to sweet, with flavors of citrus, peach, apricot, and a distinctive grapey aroma. Muscat is often used in sparkling and dessert wines.
Royal Tokaji is one of the top producers of a sweet white wine made in Tokaji, Hungary, where sweetness level is typically indicated by the number of “puttonyos,” the region’s measurement for the amount of dried grapes added in ferment. Royal Tokaji only makes five and six puttonyos wines.
Tokaji is made by adding raisined Aszú grapes to a cask of base wine with the sweetness increasing based on the percentage. For example, five puttonyos would require 100 kilograms of Aszú berries for every 140 kilograms of base wine.
The terroir of Tokaj includes long summers and dry autumns along with dependable early-morning mists caused by the influence of two rivers, encouraging the development of “noble rot” on Aszú berries. Noble rot, or botrytis cinerea, causes grapes to dry and shrivel, thus concentrating the flavors, intensity, and viscosity of the wine while still maintaining attractive acidity.
Sweet
