Tokaji Aszù 3 Puttonyos 0,5 l - Tokaj Oremus

Tokaji Aszù 3 Puttonyos 0,5 l - Tokaj OremusIn the glass, Tokaji Aszù 3 Puttonyos from Tokaj Oremus reveals a brilliantly shimmering light yellow color. In the core, this wine also shows reflections. When swirling the wine glass, this dessert wine is characterized by a magnificent brilliance that makes it dance lively in the glass. The bouquet of this dessert wine from Tokaj Hegyalja seduces with hints of pink grapefruit, apricot, nectarine and pear. It is precisely its fruit-driven character that makes this wine so special. Tokaji Aszù 3 Puttonyos can rightly be described as extraordinarily fruit-forward and velvety, since it has been vinified with a pleasantly sweet flavor profile. Light-footed and multi-faceted, this silky Tokaj presents itself on the palate. The finish of this highly age-worthy dessert wine from the Tokaj Hegyalja wine-growing region finally impresses with a considerable length. The aftertaste is also accompanied by mineral notes from the clay- and volcanic rock-dominated soils. Vinification of Tokaj Oremus Tokaji Aszù 3 Puttonyos The starting point for the first-class and wonderfully elegant Tokaji Aszù 3 Puttonyos cuvée from Tokaj Oremus are Furmint, Yellow Muscat and Hárslevelü grapes. The grapes grow under optimal conditions in Tokaj Hegyalja. Here, the vines drive their roots deep into soils of clay and volcanic rock. The grapes for this Tokaj from Hungary are harvested exclusively by hand at optimal ripeness. After hand-picking, the grapes are immediately taken to the press house. There, they are sorted and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After the end of fermentation, Tokaji Aszù 3 Puttonyos is aged for another 30 months in Hungarian oak barrels. Food recommendation for Tokaji Aszù 3 Puttonyos from Tokaj Oremus Ideally, enjoy this Tokaj from Hungary moderately chilled at 11 - 13°C as an accompanying wine to baked apples with yogurt sauce, wolf fish fillet Japanese-style with julienned vegetables, or red onions stuffed with couscous and apricots.