Winery Angyal - Rafael Tokaji Angyal Furmint

Winery AngyalRafael Tokaji Angyal Furmint

The Rafael Tokaji Angyal Furmint of Winery Angyal is a wine from the region of Tokaj.
This wine generally goes well with
The Rafael Tokaji Angyal Furmint of the Winery Angyal is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Angyal's Rafael Tokaji Angyal Furmint.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Crimson seedless

Table grape with long clusters and elongated seedless (apyrene) red-purple berries with thin skin and crunchy flesh, a balanced sweet flavour. Late-ripening and productive. Very rarely vinified. Grown in California, Australia, Chile and South Africa for export markets, one of the world's most exported table grapes, prized for its attractive appearance and long shelf life. American seedless grey variety obtained in 1989 in California.

Informations about the Winery Angyal

The winery offers 29 different wines.
Its wines get an average rating of 3.7.
It is in the top 25 of the best estates in the region
It is located in Tokaj

The Winery Angyal is one of of the world's great estates. It offers 22 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 15000 of of Hungary wines
In the top 3000 of of Tokaj wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Tokaj

Cradle of the legendary Tokaji Aszú, "king of wines" per Louis XIV. Noble sweet wines based on Furmint (lively acidity prone to botrytis) and floral Hárslevelű ("linden leaf"): amber robe, signature aromas of honey, candied apricot, quince, orange peel, saffron, sustained sugar balanced by tense acidity. Measured in "puttonyos" (3 to 6) with Aszú Eszencia at the top. Also dry Furmint on the rise, straight and mineral.

The word of the wine: Passerillage

Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.

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