Bodrog Borműhely Tokaji Aszú 2016, 2016

To make 6 puttonyos aszú, 6 bins of aszú berries, each weighing 23 kg, are added to a “gönci” barrel (136 litres) of must. The aszú berries are left to macerate in the must for 24 hours until the shrivelled berries swell, and then they are pressed. The fermentation of the aszú must is a slow process that can sometimes take up to 3 months. When it reaches 9% alcohol, the fermentation is stopped, the wine is cooled and the aszú wines are matured in small 220-litre “szerednyei” barrels. The wine matures in the cellar at a constant temperature and humidity for 2 years.