Culture Aszú 6 puttonyos 2016

The Culture Aszú 6 puttonyos cuvée comes from the prestigious Tokaj region in northeastern Hungary, on the volcanic slopes of Mád. The vineyard is planted on mineral-rich soils, bathed in the climatic influence of the Bodrog and Tisza rivers, favoring the appearance of noble rot. Only the most botrytized grapes of the indigenous grape varieties (Furmint, Hárslevelű and Zéta) are harvested manually, plot by plot. Each vintage thus reflects the history and heritage of the Tokaj premier cru, in a subtle expression deeply rooted in its terroir.

Vinification begins with a hand-picked harvest , with several visits to the vineyard allowing only the botrytized berries to be collected. The berries thus sorted are macerated for 24 to 48 hours in a base must made from 100% Furmint while it is still fermenting. This process infuses sugar, acidity, aromas and natural colorings. Pressing is then carried out using pneumatic presses, applying gentle pressure for optimal extraction. Once fermentation is complete, the wine is aged in French oak barrels for around 24 months , well beyond the minimum required.

This wine reveals notes of white flower honey , dried mango , roasted pineapple, dried apricot , candied orange zest , sweet oriental spices and ripe peach . On the palate, the attack is silky, supported by a lively acidity that elegantly supports the sugar. The texture is enveloping, while the finish stretches with length and precision.

It was the Romans who planted the first vines at a time when the Country was part of a region called Pannonia. It was at the dawn of the 18th century that Hungary, united with Austria, ensured the export of its most famous wine throughout Europe: Tokaj (from the Fürmint grape variety). As throughout Europe, in the 19th century, viticulture was destroyed by phylloxera. During the communist period, vineyards were managed in cooperatives which guaranteed a stable income for wine producers. Quite a few small winegrowers were unable to keep up with this growing economy, so the Hungarian vineyard was restructured, losing 30% of its surface area in the process. Nowadays, many family estates have emerged, some of which produce wines of incredible quality. As everywhere in Europe, viticulture is in decline as part of the European restructuring plan for the wine industry. Hungary, which is at the same latitude as Burgundy, has a continental climate with hot summers and cold winters. The rainfall is sufficient for non-irrigated viticulture and the soils are heterogeneous and of high quality depending on the region. With around a hundred indigenous and international grape varieties, the country has good varietal diversity. The fürmint and the hárslevelü from the Tokaj region, vinified dry and at the origin of the great sweet wines of Tokaj, are undoubtedly the best-known varieties today. The most widely planted grape variety is Olasrizling for whites and Kéfrankos for reds. International grape varieties, mainly Bordeaux grape varieties, flourish in particular in the south of the country where they produce high-class wines.