FERMENTATION AND AGING
Juice was very gently extracted in traditional vertical presses. The first press fermented in 225L second and third-use Hungarian oak barrels (medium toast) at a low temperature with selected yeast. After fermentation, the wine aged on fine lees for 5 months. The finished wine was bottled in April 2016 with only 729 bottles produced.
TECHNICAL DATA
Alcohol percentage: 13.5
Total acid (g/l): 7
C6 sugars (g/l): 8,2
SO2 at bottling: 89 mg / 16 mg
pH: 3.12
THE VINEYARD
Erzsébet Pince’s Zafír (or “Sapphire”) parcel is in the town of Tarcal, on the southwestern slope of Terézia Hill near Tokaj. A small cru of 12 acres with truly unique soil, Zafír features a mix of loess and brown forest soil on a base of perlite. It is historically classified as premier cru, and it produces wines of great elegance comparable to fine white Burgundies.
VINTAGE AND HARVEST
2015 was an outstanding vintage for dry Furmint. Rainfall was ideal both in timing and quantity, resulting in fully ripened grapes without botrytis. Grapes were hand-picked in several phases. Yield per vine was around 1 kg. Finished wines display tremendous depth and flesh, are low-pH, and boast a long aging potential. 2015 was truly one of the best vintages for dry wines Erzsébet Pince has ever experienced.
$ 60.00 $360.00 / 6 pk
