2016 Technical Specifications
Alcohol 10.5%
Residual Sugar 201 g/L
Total Acidity 11.6 g/L
Calories (estimated) 210 kcal / glass
150ml glass210 kcal
750ml bottle1050 kcal
Grape Varieties Furmint, Zéta and Sárgamuskotály
Drinking Window Ready to drink when the sheet was issued, with cellaring potential of more than 40 years under the stated optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Light Pressing After Maceration Of The Botrytised Berries
Botrytis Affected Yes
Oak Types Hungarian oak
Bottling Date 27 Aug 2019
Serving Temperature 8°C · 46°F
Production Details Botrytised berries were hand-selected in several passes, macerated for several hours and lightly pressed; six 25 kg baskets were added to each 136 L gönci of must. Fermentation proceeded slowly for several weeks in new Hungarian-oak barrels. The sheet's AGEING line specifies 24 or 30 months in 136 L and 220 L barrels followed by five years in bottle, while its narrative gives the broader ranges of two to three years in barrel and four to five years in bottle. Yield was 200–500 kg/ha (3–5 hL/ha), and production was 11,500 50 cl bottles.
Tasting Notes Pronounced honey; lush sweetness balanced by sharp acidity
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 11.0%
Residual Sugar 171 g/L
Total Acidity 8.8 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking when the page was issued, with 40 years of storage potential under the stated optimal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates End of September to early November
Vine Age 19
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration Of The Aszú Berries
Botrytis Affected Yes
Oak Types Hungarian oak
Serving Temperature 8°C · 46°F
Production Details Six 25 kg baskets of noble Aszú berries were added to 136 L of base must. The berries macerated for 12–24 hours before gentle pressing; fermentation in new Hungarian-oak barrels could last up to two months. The wine then spent two to three years in 136 L and 200 L barrels and a further four to five years in bottle. Yield was reported as 200–500 kg/ha (3–5 hL/ha), and production was 11,760 50 cl bottles.
Tasting Notes Forest-fruit honey; sharp acidity balancing luxurious sweetness; crisp, fruity and refreshing
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 11.0%
Residual Sugar 174 g/L
Total Acidity 8.4 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Suitable for drinking when the page was issued, with 40 years of storage potential under the stated optimal conditions
Region Tokaj
Elevation 200.0 meters
Vineyard Yield 3.4 hL/ha
Harvest Dates Mid-September to early November
Vine Age 18
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration Of The Aszú Berries
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Serving Temperature 8°C · 46°F
Production Details Six 25 kg baskets of noble Aszú berries were added to 136 L of base must. After two days of maceration and gentle pressing, fermentation took place slowly in new Hungarian-oak barrels and could last up to two months. Maturation was two to three years in 136 L and 200 L barrels followed by one additional year in bottle. Production was 23,500 50 cl bottles.
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2007 Technical Specifications
Alcohol 10.0%
Residual Sugar 213 g/L
Total Acidity 9.1 g/L
Calories (estimated) 210 kcal / glass
150ml glass210 kcal
750ml bottle1050 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink when the page was issued, with approximately 40 years of ageing potential under the stated ideal conditions
Region Tokaj
Elevation 200.0 meters
Harvest Dates Late September to early November
Vine Age 13
Fermentation Vessels New Hungarian oak barrels
Pressing Method Gentle Pressing After Maceration Of The Aszú Berries
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Serving Temperature 10°C · 50°F
Production Details Six 25 kg baskets of noble Aszú berries were added to 136 L of base must. The berries macerated for two days before gentle pressing; fermentation in new Hungarian-oak barrels could last up to two months. Maturation was two to three years in 136 L and 200 L barrels followed by one additional year in bottle. Yield was 146 kg/ha, and production was 4,980 50 cl bottles.
Tasting Notes Elegant, intensive fruitiness and silky texture
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2006 Technical Specifications
Alcohol 11.5%
Residual Sugar 216 g/L
Total Acidity 12.2 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink when the sheet was issued, with 60 years of cellaring potential under the stated optimal conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 13
Fermentation Vessels New Hungarian oak barrels
Pressing Method Light Pressing After Maceration Of The Aszú Berries
Botrytis Affected Yes
Maceration 2 days
Oak Types Hungarian oak
Production Details Six 25 kg baskets of individually harvested noble Aszú berries were added to 136 L of base must. The berries macerated for two days before light pressing; fermentation in new Hungarian-oak barrels could last up to two months. Maturation was two to three years in 136 L and 220 L barrels followed by one additional year in bottle. The producer recommends serving at 8–10°C. Yield was 172 kg/ha, and production was 7,000 50 cl bottles.
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2005 Technical Specifications
Alcohol 10.5%
Residual Sugar 178 g/L
Total Acidity 11.8 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Furmint and Hárslevelű
Drinking Window Ready to drink when the page was issued, with approximately 60 years of storage potential under the stated optimal conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 12
Pressing Method Pressing After One To Two Days Of Maceration Of The Aszú Berries
Botrytis Affected Yes
Production Details Six 25 kg baskets of noble Aszú berries were added to 136 L of must. The berries macerated for one to two days before pressing; fermentation could take up to two months, after which a small quantity of Eszencia collected from the Aszú berries was added. Maturation was two to three years in 136 L gönci and 220 L szerednye barrels. The producer recommends serving at 8–10°C. Yield was 172 kg/ha, and production was 10,300 500 ml bottles.
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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.)