Winery Hollokoi MihályTokaji Aszu 5 Puttonyos
Sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Tokaji Aszu 5 Puttonyos of Winery Hollokoi Mihály in the region of Tokaj often reveals types of flavors of non oak, earth or oak and sometimes also flavors of dried fruit.
Details and technical informations about Winery Hollokoi Mihály's Tokaji Aszu 5 Puttonyos.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Tokaji Aszu 5 Puttonyos from Winery Hollokoi Mihály are 2008, 0
Informations about the Winery Hollokoi Mihály
The Winery Hollokoi Mihály is one of of the world's greatest estates. It offers 11 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
