The Disznóko Aszú wines below are not only prime examples of one of the world's great sweet wine styles, they are some of its most individual and profound examples of the genre. Extremely unusual for Tokaj, all of Disznóko's wines are 100% estate grown and produced. Disznóko's unique underground springs encourage the humidity that is required to bring on botrytis cinerea, the noble rot essential to produce the sweet wines of the region. This very specific terroir is known to produce wines of great perfume, finesse and freshness, with racy, tangy acidity to balance the inherent sweetness. This contrasts strongly with many of the region's more unctuous, honeyed styles. If you think purity, clarity, and raciness suggest the kind of wines we typically search for across Europe--you'd be exactly right. It was these very characteristics that drew us to import Disznóko in the first place.
The blend this year was 100% Furmint, picked in the second half of the harvest, from the middle of October until the 12th of November. The aszú berries were gently crushed then soaked in macerated in base wine and must of Furmint and Hárslevelu. After a long pressing, the fermentation took place in stainless steel vats until the middle of December. The wine was aged in oak of 225 litres, with 25% of new oak, for two years, and bottled with 158 g/l residual sugar. This has the energy and brightness that we find in all Disznóko wines paired with remarkable power. It's just so yummy--exotically perfumed with a velvety texture and almost heady concentration. - Bibendum, Importers