One of the greatest sweet wines of the world is without doubt the Tokaji Aszu is produced from grapes Furmint, Muscat Lunel Hárslevelü and characterized by the attack of botrytis ( Botritys cinerea) and softness , gentleness and incomparable fragrances. Usually harvesting takes place in mid-September and then are added to wine cibebas left to dry in the plant (up to December).
The addition of the base wine grapes affected by "noble rot", causing a second fermentation gives the wine from which Aszu.
Classification of this wine is made according to the "baskets," called putton (each weighs about 25kg) of grapes that are added to the base wine. In essence
puttonyos and more are added the wine has extraordinary organoleptic characteristics. These
the respective amounts in grams of sugar per liter:
puttonyos • 3: 60 - 90
puttonyos • 4: 90 to 120
puttonyos • 5: 120 - 150 • 6
puttonyos: 150-180
• Aszu Essencia: 180-450
• Essencia: 450-850
You can add a maximum of 6 per puttonyos Tokaji Aszu, if you get to 7, the wine becomes a Tokaji Aszù Essencia, ricavato dal succo dei soli acini appassiti.
Il vino degustato è un Royal Tokaji Aszu 5 Puttonyos Blue Label del 1995.
Colore bruno e dalla decisa consistenza. Al naso esprime profumi di albicocca disidratata, arancia amara, piante officinali, mirto, radice di rabarbaro, mallo di noce e miele.
Il palato è una sinfonia di aromi di bocca che richiamano il naso. Carezzevole e di straordinaria acidità allo stesso tempo, con una persistenza da primato.
Da abbinare, perché no, ad un classico tiramisù.
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