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 2013.
Alcohol percentage: 13.5
Total acid (g/l): 6.4
C6 sugars (g/l): 2.1
SO2 at bottling: 102 mg / 15 mg
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
2012 was a balanced 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. 2012 was one of the best vintages for dry Erzsébet Pince wines.
Double Gold medal – Best of Category
San Francisco International Wine Competition
$ 25.00 $150.00 / 6 pk