Disznóko makes this late harvest wine from mainly botrytised Furmint grapes (along with 7% Zéta and 3% Hárslevelu), which have shrivelled to around half of their original volume. Called Késói Szüretelésú in Hungarian, there is no berry-by-berry selection here (as there is for the Aszú wines). Instead, selected bunches of botrytised clusters, (or part of clusters), harvested between late October and mid-November, are macerated for a short period before being pressed. The wine is then racked into used French oak barrels, including barrels from Disznóko 's sister property, Château Suduiraut in Sauternes, where it matures for six months. This short ageing keeps the wine's pungent, fresh and fruity aromas and flavours intact as well as guarding its energy and freshness. This wine finishes with a residual sugar level of around 100 g/L which is well balanced by punchy acidity, leaving us with a vibrant and modern expression of Tokaji.
On the palate, there is a fine balance of crystalline sweetness, racy acidity and gentle grip, which means you don't necessarily have to serve this with dessert. In fact, in Hungary, this kind of wine is consumed as an apéritif or with goat's cheese or pâté on toast. Regardless of what you serve it with, it's a delicious and unique, medium-bodied sweet wine from one of the great sweet wine regions of the world
Disznoko is the largest domaine in the Tokaj region, they have 100 hectares of vineyards in north-eastern Hungary on the border with Slovakia. It is also one of the most renowned. A new and highly modernized cellar was built in 1995. The same year Laszlo Meszaros joined the Domaine, he then fully took over its management in 2000, which continues to this day. Six white grape varieties are cultivated in Tokaj: Fürmint, Zeta, Harslevelu, Yellow Muscat, Köverszölö and Kabar. Fürmint is the best variety for making the botrytized wine called aszu. The Disznoko house style is one of rich intensity balanced by fresh, lemony acidity. The wines have a wonderful elegance with the natural sweetness cut with the classic tangy, raciness that has made Tokaj so famous