Winery FitoMark Tokaji Borház - Kiss IstvanTokaji Aszú 5 Puttonyos
Sweet wine
This wine generally goes well with
The Tokaji Aszú 5 Puttonyos of the Winery FitoMark Tokaji Borház - Kiss Istvan is in the top 10 of wines of Tokaj.
Wine flavors and olphactive analysis
On the nose the Tokaji Aszú 5 Puttonyos of Winery FitoMark Tokaji Borház - Kiss Istvan in the region of Tokaj often reveals types of flavors of apricot, raisin or fig and sometimes also flavors of honey, non oak or earth.
Details and technical informations about Winery FitoMark Tokaji Borház - Kiss Istvan's Tokaji Aszú 5 Puttonyos.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Tokaji Aszú 5 Puttonyos from Winery FitoMark Tokaji Borház - Kiss Istvan are 2016, 2008
Informations about the Winery FitoMark Tokaji Borház - Kiss Istvan
The Winery FitoMark Tokaji Borház - Kiss Istvan is one of of the world's greatest estates. It offers 19 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
