Winery Hollókői - Dongó Cuvée Tokaji Furmint - Sárgamuskotály

Winery HollókőiDongó Cuvée Tokaji Furmint - Sárgamuskotály

The Dongó Cuvée Tokaji Furmint - Sárgamuskotály of Winery Hollókői is a wine from the region of Tokaj.
This wine generally goes well with
The Dongó Cuvée Tokaji Furmint - Sárgamuskotály of the Winery Hollókői is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Hollókői's Dongó Cuvée Tokaji Furmint - Sárgamuskotály.

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

Discover the grape variety: La Crescent

Aromatic off-dry and dry whites with a pale golden colour, a supple palate with lively acidity and signature muscat aromas (rose, fresh grape), exotic fruits (apricot, passion fruit) and white flowers. Extremely cold-hardy. Grown in the northern United States (Minnesota, Wisconsin, Iowa) and Canada for continental viticultural climates. White hybrid variety obtained in 2002 by the University of Minnesota.

Informations about the Winery Hollókői

The winery offers 8 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Tokaj

The Winery Hollókői is one of of the world's greatest estates. It offers 7 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 15000 of of Hungary wines
In the top 3000 of of Tokaj wines
In the top 400000 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: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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