FERMENTATION AND AGING
The juice from de-stemmed and gently pressed grapes was fermented with wild yeast in either steel vats or oak barrels. After fermentation, the entire lot was transferred to medium-toasted, brand new to fifth-fill 500L Hungarian oak barrels for aging for 8-9 months.
TECHNICAL DATA
Alcohol percentage: 13.4
Total acid (g/l): 6.8
C6 sugars (g/l): 7.7
SO2 at bottling: 95 mg / 18 mg
pH: 3.12
THE VINEYARD
The first known mention of Király vineyard dates to 1285 A.D. Back then, it was on royal property, hence the name “Király” which translates as “King” in English. The highest-lying part of this site was known by various names, including “Öreg Király” or “Old King”. Today, this name is used on the label of all Barta wines. 80% of Király Vineyard’s 25 acres were planted with Furmint in 2004 and 2005. Plants on the narrow stone-walled terraces are trained as bush vines – exactly as grapes were grown all over Tokaj wine region before the mid-20th century.
VINTAGE AND HARVEST
A very hot and dry year, 2015 saw grapes ripen two to three weeks earlier than normal with Furmint ready for picking as early as mid- September. The lack of botrytis was unfavorable to the production of white wines this vintage. On the other hand, it resulted in a beautifully ripe, healthy harvest ideal for dry wines with nice character and well-structured acidity – surprisingly so, considering the prolonged heat. For Barta’s 2015 Furmint, grapes were handpicked in six phases from early September to early October.
$ 39.00 $234.00 / 6 pk
