2014 Technical Specifications
Alcohol 2.0%
Residual Sugar 479 g/L
Total Acidity 14.9 g/L
Calories 316 kcal / glass
150ml glass316 kcal
750ml bottle1580 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of at least 50 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 17
Fermentation Vessels 50-litre glass containers or amphorae
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Bottling Date August 2017
Serving Temperature 8°C · 46°F
Production Volume 22 bottles
Bottles22
Production Details The berries were hand-picked berry by berry in several vineyard passes. The must fermented very slowly for months, was transferred after one year to 68-litre Átalag barrels, and subsequently aged in bottle for a period that can last decades.
2013 Technical Specifications
Alcohol 3.5%
Residual Sugar 508 g/L
Total Acidity 14.5 g/L
Calories (estimated) 335 kcal / glass
150ml glass335 kcal
750ml bottle1675 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of approximately 50 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 17
Fermentation Vessels 50-litre glass containers or demijohns
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 8°C · 46°F
Production Volume 22 bottles
Bottles22
Production Details Individually harvested Aszú berries rested for 5–10 days before self-extraction. The must fermented very slowly in glass, was transferred after one year to 68-litre Átalag barrels, and then aged in bottle for a period that can last decades.
2012 Technical Specifications
Alcohol 3.0%
Residual Sugar 569 g/L
Total Acidity 13.9 g/L
Calories (estimated) 365 kcal / glass
150ml glass365 kcal
750ml bottle1825 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of more than 50 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 15
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 8°C · 46°F
Production Volume 13 bottles
Bottles13
Production Details Individually harvested Aszú berries rested for 15–20 days before self-extraction. The must fermented very slowly in glass, was transferred after one year to 68-litre Átalag barrels, and finally aged in bottle for a period that can last decades.
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 2.5%
Residual Sugar 569 g/L
Total Acidity 14.9 g/L
Calories (estimated) 360 kcal / glass
150ml glass360 kcal
750ml bottle1800 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of more than 50 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 17
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 8°C · 46°F
Production Volume 12 bottles
Bottles12
Production Details Individually harvested Aszú berries rested for 15–20 days before self-extraction. The must fermented very slowly in glass, was transferred after one year to 68-litre Átalag barrels, and finally aged in bottle for a period that can last decades.
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 2.5%
Residual Sugar 530 g/L
Total Acidity 14.3 g/L
Calories (estimated) 340 kcal / glass
150ml glass340 kcal
750ml bottle1700 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of more than 50 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 15
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 8°C · 46°F
Production Volume 12 bottles
Bottles12
Production Details Individually harvested Aszú berries rested for 15–20 days before self-extraction. The must fermented very slowly in glass, was transferred after one year to 68-litre Átalag barrels, and finally aged in bottle for a period that can last decades.
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 3.0%
Residual Sugar 523 g/L
Total Acidity 14.1 g/L
Calories (estimated) 340 kcal / glass
150ml glass340 kcal
750ml bottle1700 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated ageing potential of approximately 50 years under ideal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 17
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 8°C · 46°F
Production Volume 4 bottles
Bottles4
Production Details Aszú berries were hand-picked one by one in several selection windows and rested for 15–20 days before self-extraction. The must fermented extremely slowly in 50-litre glass containers; after two years it was transferred to 68-litre Átalag barrels and subsequently aged in bottle for a period that can last decades.
Tasting Notes Complex tropical-fruit aromas, great richness and a soft-textured palate
Sources: www.temposvegasicilia.com ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 3.0%
Residual Sugar 505 g/L
Total Acidity 14 g/L
Calories (estimated) 330 kcal / glass
150ml glass330 kcal
750ml bottle1650 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of approximately 40 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 13
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Serving Temperature 10°C · 50°F
Production Volume 9 bottles
Bottles9
Production Details Aszú berries were hand-picked one by one in several selection windows and rested for 15–20 days before self-extraction. The must fermented very slowly in 50-litre glass containers; after two years it was transferred to 68-litre Átalag barrels and then aged in bottle for a period that can last decades.
2007 Technical Specifications
Alcohol 3.0%
Residual Sugar 515 g/L
Total Acidity 7.6 g/L
Calories (estimated) 335 kcal / glass
150ml glass335 kcal
750ml bottle1675 kcal
Grape Varieties Furmint, Hárslevelű, Zéta and Sárgamuskotály
Drinking Window Ready to drink; producer-stated cellaring potential of approximately 40 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 13
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Production Volume 9 bottles
Bottles9
Production Details Aszú berries were hand-picked one by one in several selection windows and rested for 15–20 days before self-extraction. The must fermented very slowly in 50-litre glass containers; after two years it was transferred to 68-litre Átalag barrels and then aged in bottle for a period that can last decades. The producer recommends serving at 10–12°C.
Tasting Notes Intense fruitiness, elegance and a silky texture
2006 Technical Specifications
Alcohol 3.0%
Residual Sugar 518.9 g/L
Total Acidity 16.7 g/L
Calories (estimated) 335 kcal / glass
150ml glass335 kcal
750ml bottle1675 kcal
Grape Varieties Furmint and Hárslevelű
Drinking Window Ready to drink; producer-stated cellaring potential of around 60 years under optimal storage conditions
Region Tokaj
Elevation 200.0 meters
Vine Age 12
Fermentation Vessels 50-litre glass containers
Pressing Method Juice Extracted By The Gentle Pressure Of The Berries' Own Weight
Botrytis Affected Yes
Barrel Size 68
Production Volume 14 bottles
Bottles14
Production Details Aszú berries were hand-picked one by one and rested for 15–20 days before self-extraction. The must fermented very slowly in 50-litre glass containers; after two years it was transferred to 68-litre Átalag barrels and then aged in bottle for a period that can last decades. The producer recommends serving at 12–14°C.
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.)