Winery Szent Tamás - Dongó Szamorodni

Winery Szent TamásDongó Szamorodni

The Dongó Szamorodni of Winery Szent Tamás is a wine from the region of Tokaj.
This wine generally goes well with
The Dongó Szamorodni of the Winery Szent Tamás is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Szent Tamás's Dongó Szamorodni.

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

Discover the grape variety: Xarello

Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.

Informations about the Winery Szent Tamás

The winery offers 38 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Tokaj

The Winery Szent Tamás is one of of the world's great estates. It offers 34 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 3500 of of Hungary wines
In the top 900 of of Tokaj wines
In the top 150000 of wines
In the top 450000 wines of the world

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.

News related to this wine

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The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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