1993 Domaine Disznoko Tokaji Aszu 4 Puttonyos
Quite thick and rich, but it remains closed on the nose. Full-bodied, with interesting layers of citrus, honey, cigar-box, smoke and spice flavors, but it finishes angularly. Needs time. Best after 2000. 10,000 cases made. ľPM
December 31, 1997
|The Asz˙ grapes picked one by one are put into vats, trodden a bit by foot and then the asz˙ vats are stored at cool temperature waiting for the base must or wine necessary for making Asz˙ wines .
During the storing we gain the Eszencia (essence) that is the rich juice of the asz˙ grapes dripping out because of their own weight. This is a real nectar, its sugar content is between 500-700 gr/lit, with hints of honey, fruit-jam and flowers in the nose. The richest Eszencia we ever gained was in 2000 with a sugar content of 914 gr/lit. The Eszencia matures in glass containers, it ferments very slowly for years because of its extreme concentration. Its alcohol content does not exceed 5-6% even after several years of fermentation. The Eszencia is traditionally added back to asz˙ wines, most commonly when we make Asz˙ Eszencia. We always bottle a few hundred bottles from the greatest vintages for collectors.
Since hundreds of years the asz˙ wines (3, 4, 5, 6 Puttonyos Asz˙ and Asz˙ Eszencia) have been made in Tokaj according to the same principle: the asz˙ grapes are macerated in fermenting must or wine (base must or base wine) for 12-60 hours. After maceration, the asz˙ grapes saturated with wine or must (asz˙ dough) are pressed and the juice gained this way is fermented. The asz˙ wines are aged in oak barrels for years in the cool cellars of Tokaj carved into stone.
Depending on the quality of the asz˙ grapes we use fermenting must or fermented wine in Disznˇkő. The more botrytised and less shrivelled asz˙ grapes are typically macerated in wine, while the more shrivelled and less botrytised grapes are macerated in fermenting must, which results in a more intense extraction.
The number of ôputtonyö:
Long ago the asz˙ grapes were collected into 36-icce (25-26kg) wooden puttonys. They measured 3-6 puttonys of asz˙ grapes (75-150kg) to a vat used only for this purpose. It was trodden by feet, then one G÷nci-cask (180 icce, = 136lit small barrel) must or wine from the same vintage was added. It was macerated for 12-60 hours, stirred from time to time. The liquid was filtered out with sacks. The sacks containing the ôasz˙ doughö were trodden by feet, the liquid gained this way was racked into barrels, where it fermented slowly. The asz˙ wineĺs number of puttony meant, how many puttony of asz˙ grapes were used.
The principle is the same today, but of course the components are not measured with puttony and G÷nci cask, but by kilogram and litre.
Today the puttony number indicates the concentration of the wines. The more residual sugar the wine contains, the higher the puttony number.
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