Winery Tokaj ClassicAszú Essencia
Sweet wine
This wine is a blend of 3 varietals which are the Furmint, the Harslevelu and the Muscadelle.
This wine generally goes well with
The Aszú Essencia of the Winery Tokaj Classic is in the top 90 of wines of Tokaj.
Wine flavors and olphactive analysis
On the nose the Aszú Essencia of Winery Tokaj Classic in the region of Tokaj often reveals types of flavors of citrus fruit.
Details and technical informations about Winery Tokaj Classic's Aszú Essencia.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Aszú Essencia from Winery Tokaj Classic are 2000, 2006, 0
Informations about the Winery Tokaj Classic
The Winery Tokaj Classic is one of of the world's greatest estates. It offers 16 wines for sale in the of Tokaj to come and discover on site or to buy online.
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: Assemblage (Champagne)
In Champagne, it is the art of blending still wines from different grape varieties (pinot meunier, pinot noir, chardonnay), from different terroirs (villages, areas) and often from different years. The incorporation of older wines, called reserve wines, allows for greater aromatic complexity.
