Winery Vincze Tomi - Birtok Hárslevelű

Winery Vincze TomiBirtok Hárslevelű

The Birtok Hárslevelű of Winery Vincze Tomi is a wine from the region of Tokaj.
This wine generally goes well with
The Birtok Hárslevelű of the Winery Vincze Tomi is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Vincze Tomi's Birtok Hárslevelű.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Fumé Blanc

Structured, aromatic dry whites oak-aged, with a golden robe, an ample, oaky palate and preserved acidity. Signature aromas of citrus (grapefruit), exotic fruits (passion fruit, mango), white flowers and vanilla, toasty, smoky oak notes. Grown in California (Napa, Sonoma), South Africa and Australia. Commercial name for Sauvignon Blanc popularised by Robert Mondavi in the 1960s for barrel-fermented styles.

Informations about the Winery Vincze Tomi

The winery offers 9 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Tokaj

The Winery Vincze Tomi 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 4500 of of Hungary wines
In the top 1500 of of Tokaj wines
In the top 150000 of wines
In the top 500000 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: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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