Winery Rózsa Pincészet - Tokaji Èdes Furmint

Winery Rózsa PincészetTokaji Èdes Furmint

The Tokaji Èdes Furmint of Winery Rózsa Pincészet is a wine from the region of Tokaj.
This wine generally goes well with
The Tokaji Èdes Furmint of the Winery Rózsa Pincészet is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Rózsa Pincészet's Tokaji Èdes Furmint.

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

Discover the grape variety: Catarratto Bianco

Fresh, structured dry whites with a pale golden color, supple palate and preserved acidity, offering signature aromas of citrus (lemon, bitter orange), almond, white flowers (orange blossom), Mediterranean herbs and mineral notes. A sunny, thirst-quenching profile. Pillar of Sicilian dry whites (Alcamo DOC, Etna Bianco DOC) and essential component of traditional Marsala DOC. One of Italy's most planted varieties, indigenous to Sicily.

Informations about the Winery Rózsa Pincészet

The winery offers 7 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Tokaj

The Winery Rózsa Pincészet is one of of the world's greatest estates. It offers 5 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 2500 of of Tokaj wines
In the top 300000 of wines
In the top 1000000 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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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