2019 Technical Specifications
Alcohol 12.0%
Residual Sugar 130 g/L
Total Acidity 7.7 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Furmint, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with cellaring potential of more than 15 years under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November 2019
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Light Pressing After Several Hours Of Maceration
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 220 L and 350 L
Bottling Date 21 Jun 2022
Serving Temperature 9°C · 48°F
Production Details Three 25 kg baskets of botrytised Aszú berries were used per 136 L of must. The berries were macerated for several hours and lightly pressed; fermentation proceeded slowly for several weeks in new Hungarian oak. The wine matured for two years in 220 L and 350 L barrels and at least one further year in bottle. Vineyard area was 100 ha, of which 60 ha was harvested for sweet wine; planting density was 5,660 vines/ha and the reported yield range was 200–500 kg/ha (3–5 hl/ha). Production was 24,430 500 ml bottles.
Tasting Notes Fresh, clean, predominantly floral aromas; citrus notes on the palate; lively and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 11.5%
Residual Sugar 140 g/L
Total Acidity 7.7 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Furmint, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with approximately 15 years of cellaring potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November 2018
Vine Age 20
Fermentation Vessels New Hungarian oak barrels
Pressing Method Light Pressing After Several Hours Of Maceration
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 220 L and 350 L
Serving Temperature 9°C · 48°F
Production Details Three 25 kg baskets of Aszú berries were added to each 136 L Gönci barrel of must. After several hours' maceration and light pressing, fermentation in new Hungarian oak could last up to four weeks. Maturation comprised two years in 220 L and 350 L barrels and an additional year in bottle. Vineyard area was 100 ha, including 60 ha harvested for sweet wine; planting density was 5,660 vines/ha and yield was reported as 200–500 kg/ha (3–5 hl/ha). Production was 24,606 500 ml bottles.
Tasting Notes Elegant, fresh, vibrant and velvety; floral and fruity fragrances
2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 125 g/L
Total Acidity 8.2 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with up to 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November 2017
Vine Age 20
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Serving Temperature 8°C · 46°F
Production Details Three 25 kg baskets of Aszú berries were used per 136 L Gönc barrel of must. Fermentation in new Hungarian oak could take up to four weeks; maturation was two years in 136 L and 200 L barrels plus an additional year in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha and reported yield 200–500 kg/ha (3–5 hl/ha). Production was 49,750 500 ml bottles.
Tasting Notes Bright yellow; floral aromas; citric notes; vibrant and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.0%
Residual Sugar 136 g/L
Total Acidity 9.4 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with up to 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November 2016
Vine Age 21
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Serving Temperature 8°C · 46°F
Production Details Three 25 kg baskets of Aszú berries were used per 136 L Gönc barrel of must. Fermentation in new Hungarian oak could take up to four weeks; maturation was two years in 136 L and 200 L barrels plus an additional year in bottle. Vineyard area was 98 ha and planting density was 5,660 vines/ha. The page reports yield as 200–500 kg/ha and, separately, 1.4–3.5 hl/ha; both source ranges are retained without reconciliation. Production was 34,692 500 ml bottles.
Tasting Notes Rich aromas and balanced acidity; vibrant and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 11.5%
Residual Sugar 138 g/L
Total Acidity 7.9 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with up to 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November 2015
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Serving Temperature 8°C · 46°F
Production Details Three 25 kg baskets of Aszú berries were added to each 136 L Gönc barrel of must. Fermentation in new Hungarian oak could take up to four weeks; maturation comprised two years in 136 L and 200 L barrels and an additional year in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha and reported yield 200–500 kg/ha (3–5 hl/ha). Production was 24,500 500 ml bottles.
Tasting Notes Extremely fruity, velvety, smooth and balanced; elegant and fresh
2014 Technical Specifications
Alcohol 11.0%
Residual Sugar 127 g/L
Total Acidity 8.1 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with approximately 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Mid-September to early November 2014
Vine Age 18
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Two Days Of Maceration
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Serving Temperature 10°C · 50°F
Production Details Three 25 kg baskets of Aszú berries were used per 136 L Gönc barrel of must. The berries were macerated for two days and gently pressed; fermentation in new Hungarian oak could last up to two months. Maturation lasted two to three years in 136 L and 200 L barrels, followed by an additional year in bottle. Vineyard area was 91 ha, planting density 5,660 vines/ha and yield was 280 kg/ha. Production was 36,800 500 ml bottles.
Tasting Notes Crisp, fruity and refreshingly acidic; vibrant and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.0%
Residual Sugar 128 g/L
Total Acidity 7.4 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with approximately 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Mid-September to early November 2013
Vine Age 18
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Two Days Of Maceration
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Serving Temperature 10°C · 50°F
Production Details Three 25 kg baskets of Aszú berries were used per 136 L Gönc barrel of must. The berries were macerated for two days and gently pressed; fermentation in new Hungarian oak could last up to two months. Maturation lasted two to three years in 136 L and 200 L barrels, followed by an additional year in bottle. Vineyard area was 91 ha, planting density 5,660 vines/ha and yield was 488 kg/ha. Production was 44,000 500 ml bottles.
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 11.5%
Residual Sugar 108 g/L
Total Acidity 8.2 g/L
Calories (estimated) 160 kcal / glass
150ml glass160 kcal
750ml bottle800 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with approximately 40 years of storage potential under optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Mid-September to early November 2011
Vine Age 16
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Two Days Of Maceration
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Barrel Size 136 L and 200 L
Production Details Three 25 kg baskets of Aszú berries were used per 136 L Gönc barrel of must. The berries were macerated for two days and gently pressed; fermentation in new Hungarian oak could last up to two months. Maturation lasted two to three years in 136 L and 200 L barrels, followed by an additional year in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha and yield was 161 kg/ha. Recommended service was 10–12°C; this range is retained here rather than converted to a single serving-temperature value. Production was 29,980 500 ml bottles.
Tasting Notes Intensely fruity with balanced acidity; vibrant and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 12.0%
Residual Sugar 111 g/L
Total Acidity 9.3 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink on publication, with approximately 20 years of storage potential under optimal conditions
Region Tokaj
Soil Clay over weathered andesite and rhyolite tuff
Elevation 200.0 meters
Harvest Dates Mid-September to early November 2010
Vine Age 15
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration Until The Berries Swelled
Botrytis Affected Yes
Oak Types Hungarian oak
Barrel Size 136 L Gönc and 220 L Szerednye
Production Details Three 25 kg baskets of Aszú berries were added to each 136 L Gönc barrel of must. The berries were macerated until swollen and gently pressed; fermentation in new Hungarian oak lasted up to 60 days. A small addition of Eszencia is described, followed by two to three years' ageing in 136 L Gönc and 220 L Szerednye barrels. Vineyard area was 98 ha, planting density 5,660 vines/ha and yield was 161 kg/ha. Recommended service was 8–10°C; this range is retained here rather than converted to a single serving-temperature value. Production was 24,900 500 ml bottles.
Tasting Notes Remarkable acidity, fresh citrus aromas and classic Tokaj balance; vibrant and velvety
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
Producer Information
Website
Address
Arany Janos u. hrsz. 31/3, 3934 Tolcsva, Hungary
Phone
+36 20 251 2240
Email
Owner
Alvarez family (Bodegas Vega Sicilia S.A.)