FERMENTATION AND AGING
Only the highest quality bunches were hand-selected for use. Grapes were de-stemmed, gently crushed, and underwent overnight cooling maceration on skin.
Spontaneous fermentation took place in neutral, 500L oak barrels with wild yeast at 12-14°C. Aged in French and Hungarian barrels with occasional bâtonage. The finished blend was created from the best barrels.
Alcohol percentage: 12
Total acid (g/l): 7.2
C6 sugars (g/l): 8.1
SO2 at bottling: 148 mg / 18 mg
Grapes were grown on plots named Agyag and Deák, where andesite and dacite bedrock combine with rhyolite clay. Topsoil is a blend of loess and quartz.
VINTAGE AND HARVEST
Majoros Tokaji Furmint Dry is the only dry wine produced on the estate in 2015. The vintage is known for clean, straightforward, balanced wines.
Healthy bunches were hand harvested in three phases, from the end of September to early October. Phase one berries were picked at the plots’ highest elevation to ensure acidity. Phase two was sourced from the vineyard’s wide middle swath; these were nicely ripened bunches with perfect acid-sugar balance. Harvest was completed at the foot of the vineyard where the most aromatic, fully ripe Furmint bunches were sourced.
$ 23.00 $138.00 / 6 pk