Winery Arpad Hegy Pince - Tokaji Aszu 7 Puttonyos

Winery Arpad Hegy PinceTokaji Aszu 7 Puttonyos

The Tokaji Aszu 7 Puttonyos of Winery Arpad Hegy Pince is a wine from the region of Tokaj.
This wine generally goes well with
The Tokaji Aszu 7 Puttonyos of the Winery Arpad Hegy Pince is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Arpad Hegy Pince's Tokaji Aszu 7 Puttonyos.

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

Discover the grape variety: Limberger

Structured and elegant reds, deep ruby colour, firm tannins and full mouth with preserved acidity, with signature aromas of red fruits (cherry, raspberry), dark fruits (blackberry), spices and pepper. Age-worthy profile. Grown in Germany (Württemberg) and the USA (Washington State). German synonym for Austrian Blaufränkisch and Lemberger, autochthonous Central European black grape.

Informations about the Winery Arpad Hegy Pince

The winery offers 12 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Tokaj

The Winery Arpad Hegy Pince is one of of the world's greatest estates. It offers 10 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 6500 of of Hungary wines
In the top 2000 of of Tokaj wines
In the top 25000 of wines
In the top 700000 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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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