Winery Maróti - Tokaji Aszu 5 Puttonyos

Winery MarótiTokaji Aszu 5 Puttonyos

The Tokaji Aszu 5 Puttonyos of Winery Maróti is a wine from the region of Tokaj.
This wine generally goes well with
The Tokaji Aszu 5 Puttonyos of the Winery Maróti is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Maróti's Tokaji Aszu 5 Puttonyos.

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

Discover the grape variety: Petite Arvine

Structured, aromatic dry and sweet whites with a pale golden color, ample palate and preserved acidity, with signature aromas of citrus (grapefruit), rhubarb, white flowers (wisteria), exotic fruits (passion fruit) and characteristic saline notes on the finish. Fine cellaring potential, dry and late-harvest styles. Star of great Valais whites (Vétroz, Sion, Fully, Chamoson). Swiss indigenous variety from the Valais.

Informations about the Winery Maróti

The winery offers 12 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 Maróti is one of of the world's greatest estates. It offers 8 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 9500 of of Hungary wines
In the top 250 of of Tokaj wines
In the top 35000 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: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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