2018 Technical Specifications
Alcohol 11.5%
Residual Sugar 169 g/L
Total Acidity 8 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Furmint, Zéta and Sárgamuskotály
Drinking Window Ready to drink; cellaring potential of at least 40 years under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November; 100% hand-picked in several passes
Vine Age 20
Fermentation Vessels New Hungarian oak barrels
Pressing Method Light Pressing After Maceration
Botrytis Affected Yes
Bottling Date August 2023
Serving Temperature 8°C · 46°F
Production Details Five 25 kg puttonyos of individually picked botrytised Aszú berries were added to the base must, macerated for 12–24 hours and lightly pressed. Fermentation in new Hungarian oak could last up to one month. The wine spent two years in 136- and 220-litre barrels and a further two to three years in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha, and yield 200–500 kg/ha (3–5 hL/ha). Production was 11,780 50-cl bottles.
Tasting Notes Bright golden colour; floral and fruity aromas; overripe-fruit character; lower-than-usual Botrytis influence
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 11.0%
Residual Sugar 178 g/L
Total Acidity 7.6 g/L
Calories (estimated) 200 kcal / glass
150ml glass200 kcal
750ml bottle1000 kcal
Grape Varieties Furmint, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking now; approximately 40 years of cellaring potential under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November; 100% manual in two or three passes
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Serving Temperature 9°C · 48°F
Production Details Five 25 kg baskets of individually picked botrytised Aszú berries were added to the must, macerated for 12–24 hours and gently pressed. Fermentation in new Hungarian oak could take up to one month. The wine aged for two or more years in 136- and 220-litre barrels, followed by two to three years in bottle. Vineyard area was 98 ha, with 60 ha harvested for sweet wine; planting density was 5,660 vines/ha and yield 200–500 kg/ha (3–5 hL/ha). Production was 34,784 50-cl bottles.
Tasting Notes Intense yellow; floral aromas; citrus palate; prominent sweetness balanced by freshness
2016 Technical Specifications
Alcohol 11.5%
Residual Sugar 160 g/L
Total Acidity 10.2 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking now; up to 40 years of cellaring under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates From late September; 100% hand-picked in two or three passes
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Serving Temperature 8°C · 46°F
Production Details Five 25 kg baskets of individually harvested, Botrytis-covered Aszú berries were added to the base must, macerated for 12–24 hours and gently pressed. Fermentation in new Hungarian oak could take up to one month. Ageing lasted two to three years in 136- and 200-litre barrels and a further two to three years in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha, and yield 200–500 kg/ha (3–5 hL/ha). Production was 24,714 50-cl bottles.
Tasting Notes Amber; honey and fruit aromas; pronounced acidity; strong ageing potential
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 137 g/L
Total Acidity 9 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking now; up to 40 years of cellaring under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November; 100% hand-picked in two or three passes
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Maceration 2 days
Serving Temperature 10°C · 50°F
Production Details Five 25 kg baskets of individually harvested botrytised Aszú berries were added to the base must, macerated for two days and gently pressed. Fermentation in new Hungarian oak could last up to two months. The wine aged for two to three years in 136- and 200-litre barrels and another year in bottle. Total vineyard area was 100 ha, including 60 ha for Aszú wines; planting density was 5,660 vines/ha and yield 200–500 kg/ha (1.4–3.5 hL/ha). Production was 24,226 50-cl bottles.
Tasting Notes Bright golden; ripe apricot; honey; grapefruit; complex and rich; refreshing finish
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 11.5%
Residual Sugar 156 g/L
Total Acidity 8 g/L
Calories (estimated) 190 kcal / glass
150ml glass190 kcal
750ml bottle950 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking now; approximately 40 years of cellaring potential under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Vineyard Yield 3.4 hL/ha
Harvest Dates Mid-September to early November; 100% hand-picked in two or three rounds
Vine Age 18
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Maceration 2 days
Serving Temperature 10°C · 50°F
Production Details Five 25 kg puttonyos of noble Aszú berries were added to a 136-litre Gönc barrel of base must, macerated for two days and gently pressed. Fermentation in new Hungarian oak could last up to two months. The wine aged for two to three years in 136- and 200-litre barrels and another year in bottle. Vineyard area was 98 ha, planting density 5,660 vines/ha, and production 52,500 50-cl bottles.
Tasting Notes Citrus, peach and apricot aromas; rich and intense palate; orange blossom and spice finish
2010 Technical Specifications
Alcohol 11.5%
Residual Sugar 148 g/L
Total Acidity 9.8 g/L
Calories (estimated) 185 kcal / glass
150ml glass185 kcal
750ml bottle925 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; approximately 40 years of cellaring potential under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November; 100% hand-picked in two or three rounds
Vine Age 15
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Maceration 2 days
Serving Temperature 10°C · 50°F
Production Details Five 25 kg puttonyos of noble Aszú berries were added to a 136-litre Gönc barrel of base must, macerated for two days and gently pressed. Fermentation in new Hungarian oak could last up to two months. The wine aged for two to three years in 136- and 200-litre barrels and another year in bottle. Vineyard area was 91 ha, planting density 5,660 vines/ha, and yield 161 kg/ha. Production was 19,000 50-cl bottles.
Tasting Notes Citrus, peach and apricot aromas; rich and intense palate; orange blossom and spice finish; pronounced acidity
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 12.0%
Residual Sugar 139 g/L
Total Acidity 9.5 g/L
Calories (estimated) 185 kcal / glass
150ml glass185 kcal
750ml bottle925 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; approximately 40 years of cellaring potential under the producer’s stated storage conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Aszú berries hand-picked individually in several selection windows
Vine Age 13
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration
Botrytis Affected Yes
Maceration 2 days
Production Details Five 25 kg puttonyos of noble Aszú berries were added to a 136-litre Gönc barrel of must, macerated for two days and gently pressed. Fermentation in new Hungarian oak could take up to two months. The wine aged for two to three years in 136- and 200-litre barrels and another year in bottle. Vineyard area was 93 ha, planting density 5,660 vines/ha, and yield 146 kg/ha. Production was 24,000 50-cl bottles. The recommended serving range was 10–12°C.
Tasting Notes Mature, elegant, emphatic and intense
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.)