Winery Boranal Kft - Isabelle Princesse Tokaji Furmint Semi-Sweet

Winery Boranal KftIsabelle Princesse Tokaji Furmint Semi-Sweet

The Isabelle Princesse Tokaji Furmint Semi-Sweet of Winery Boranal Kft is a wine from the region of Tokaj.
This wine generally goes well with
The Isabelle Princesse Tokaji Furmint Semi-Sweet of the Winery Boranal Kft is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Boranal Kft's Isabelle Princesse Tokaji Furmint Semi-Sweet.

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

Discover the grape variety: Voskeat (e)

Structured, aromatic whites with a pale golden colour, an ample palate with preserved acidity, and signature aromas of citrus, white flowers, white-fleshed fruits and mineral notes typical of Ararat. A traditional component of Armenia's great whites, used in the production of Armenian brandy (Ararat). An indigenous Armenian white variety (meaning "gold" in Armenian), grown mainly in the Ararat Valley.

Informations about the Winery Boranal Kft

The winery offers 42 different wines.
Its wines get an average rating of 3.2.
It is in the top 15 of the best estates in the region
It is located in Tokaj

The Winery Boranal Kft is one of of the world's great estates. It offers 38 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 10000 of of Hungary wines
In the top 150 of of Tokaj wines
In the top 40000 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: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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