Winery Borpalota - Matrai Cuvée Muscat

Winery BorpalotaMatrai Cuvée Muscat

The Matrai Cuvée Muscat of Winery Borpalota is a wine from the region of Tokaj.
This wine generally goes well with
The Matrai Cuvée Muscat of the Winery Borpalota is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Borpalota's Matrai Cuvée Muscat.

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

Discover the grape variety: Palomino

Structured dry whites transformed by oxidation and flor into great fortified wines, with a pale golden to amber color, ample palate, offering signature aromas of nuts, almond, bruised apple, yeast (flor), iodine and saline marine notes. A unique profile in the world. Star of Jerez DO, excelling as Fino, Manzanilla, Amontillado and Oloroso. Spanish indigenous variety from Andalusia, one of the most emblematic in the country.

Informations about the Winery Borpalota

The winery offers 11 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Tokaj

The Winery Borpalota 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 9000 of of Hungary wines
In the top 2500 of of Tokaj wines
In the top 300000 of wines
In the top 950000 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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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