After a late start everything was on track around flowering, mid-June. Summer was quite hot but turned unusually cold at the end of August, beginning of September. This weather delayed ripening and kept acidities high. The harvest for Royal Tokaji dry wines finished in October and those who, like us, were patient enough and waited this far produced wines with a very bold structure, good minerality and balance.
Bunches were destemmed, crushed and macerated for several hours in the presses. After pressing we fermented the musts in stainless steel tanks using our own cultured yeasts. Prior to bottling the wine was kept on fine lees in stainless steel tanks to preserve the fresh fruitiness and the aromas of the wine.
Delicious as an aperitif, with seafood or white meats.
Serve lightly chilled.