Monyok
Tokaji 3 Puttonyos Aszù 0.5L 2008
| Denomination | N/A Tokaji Aszú 3 puttonyos |
|---|---|
| Size | 0,50 l |
| Alcohol content | 11.5% by volume |
| Area | Tokaj-Hegyalja (Hungary) |
| Grape varieties | Furmint, Harslevelu, Moscato Bianco/Moscato Reale |
Description
What kind of wine it is
Monyok Tokaji Aszú 3 Puttonyos is an iconic sweet white wine from Hungary, originating from the renowned Tokaj region. The result of a meticulous blend of Furmint, Hárslevelű, White Muscat and Zéta grapes affected by noble rot, this dessert wine is full-bodied, intense and remarkably persistent. Its moderate sweetness is balanced by an elegant and lively acidity. On the nose, it reveals complex aromas of apricot, caramel and cloves, enriched by hints of fresh peach and orange zest.
Where it comes from
The grapes are grown in Mád, in the heart of Tokaj-Hegyalja, a region historically renowned for viticulture. The vineyards are rooted in sandy and clay soils over a volcanic subsoil, which imparts a distinctive mineral note to the wine. The humid microclimate, characterised by autumn mists, encourages the development of Botrytis Cinerea on the grapes. Monyok matures its wines in ancient underground cellars carved into the rock, where constant humidity ensures the ideal conditions for the wine's evolution.
How it is produced
Production follows the strict Aszú method, with a late harvest and manual selection of botrytised grapes carried out in several passes. The dried grapes are reduced to a dense paste, measured in traditional puttony baskets, and added to the dry base wine. This process initiates a slow fermentation that gives the wine structure and complexity. During the ageing period in barrels, the wine acquires a brilliant golden yellow colour and develops a long finish, with clear notes of dried fruit and honey.
History and Curiosities
Originating from the prestigious terroir of Mád, characterised by volcanic soils, Tokaji Aszú 3 Puttonyos from Monyok is a golden nectar of exceptional elegance. Since 1770, the winery has been refining its wines in deep, humid, centuries-old cellars. Production requires a meticulous late harvest of varieties such as Furmint and Hárslevelű, to manually select the grapes enriched by noble rot. This precious grape paste, combined with the base wine through the traditional “puttony” baskets, triggers a fascinating fermentation from which an excellence with a sweet and persistent flavour is born.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
15 - 25 years
- Start up year: 1770
- Oenologist: Joseph Monyok e Norbert Monyok
- Hectares: 11
| Name | Monyok Tokaji 3 Puttonyos Aszu 0.5L 2008 |
|---|---|
| Type | White dessert wine from grapes with noble rot dessert wine |
| Denomination | Tokaji N/A |
| Vintage | 2008 |
| Size | 0,50 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | Furmint, Harslevelu, Moscato Bianco/Moscato Reale |
| Country | Hungary |
| Region | Tokaj-Hegyalja |
| Vendor | Monyok |
| Story | History and Curiosities Originating from the prestigious terroir of Mád, characterised by volcanic soils, Tokaji Aszú 3 Puttonyos from Monyok is a golden nectar of exceptional elegance. Since 1770, the winery has been refining its wines in deep, humid, centuries-old cellars. Production requires a meticulous late harvest of varieties such as Furmint and Hárslevelű, to manually select the grapes enriched by noble rot. This precious grape paste, combined with the base wine through the traditional "puttony" baskets, triggers a fascinating fermentation from which an excellence with a sweet and persistent flavour is born. |
| Origin | Mád, Tokaj-Hegyalja, north-eastern Hungary |
| Climate | Microclima molto umido, con piogge frequenti e nebbia |
| Soil composition | Sandy and clayey soil on a volcanic subsoil rich in minerals |
| Harvest | Late harvest with selective manual picking; grapes left to wither until the end of November |
| Production technique | Aszú method: late harvest with selective manual picking of botrytised grapes (noble rot), made into a paste in puttony baskets and added to the dry base wine for a secondary fermentation (3 puttonyos) |
| Wine making | Aszú Method: late harvest with selective manual picking followed by collection of botrytised berries (noble rot); the other non-botrytised bunches are left on the vine to dry until the end of November. The botrytised grapes are made into a paste/pulp placed in 25 kg baskets (puttony) and added to the dry base wine, causing a refermentation. For this wine, the addition is equivalent to 3 puttonyos per 136 litres of base wine. |
| Allergens | Contains sulphites |