Winery HétszölöBistro Collection Sárgamuskotály

Sweet wine of Tokaj of Hungary

3.5

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Bistro Collection Sárgamuskotály of Winery Hétszölö is a sweet wine from the region of Tokaj.
This wine generally goes well with

Details and technical informations about Winery Hétszölö's Bistro Collection Sárgamuskotály.

Winery

Winery Hétszölö

Winemaker

Peter Hudak

Grape varieties

Region/Great wine region

Tokaj

Country

Hungary

Style of wine

Sweet

Allergens

Contains sulfites

Discover the grape variety: Brachet

Light, fruity reds with a clear ruby robe, soft tannins and an airy palate with preserved acidity on red fruit (cherry, raspberry) and Mediterranean spices from the Nice terroir. Airy profile. Blended into Bellet AOC wines, contributing to the unique identity of Nice wines alongside Folle Noire and Braquet. No kinship with Piedmontese Brachetto. Autochthonous black Provençal variety from the Alpes-Maritimes.

Last vintages of this wine

Bistro Collection Sárgamuskotály - 0

In the top 100 of of Tokaj wines

Average rating: 3.5

The best vintages of Bistro Collection Sárgamuskotály from Winery Hétszölö are 0

Informations about the Winery Hétszölö

The winery offers 30 different wines.

Its wines get an average rating of 3.9.

This winery is part of the Michel Reybier.

It is in the top 25 of the best estates in the region

It is located in Tokaj

The Winery Hétszölö is one of of the world's great estates. It offers 36 wines for sale in the of Tokaj to come and discover on site or to buy online.

In the top 6000 of of Hungary wines

In the top 2000 of of Tokaj wines

In the top 25000 of sweet 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.