Barta Öreg Király Dűlő Aszú 6 puttonyos 2016

Botyrtised Furmint berries of exceptional quality were macerated in fermenting Furmint base wine for 18 hours and pressed for the juice to be fermented in oak barrels for three weeks. After fermentation, the wine was cooled and racked, and the aged for 24 months in 228-litre Zemplén oak barrels (medium toasted with toasted heads), made by Kádár Hungary. The barrels were topped up continually for protection against oxygen.

In 2016, early botyrtisation allowed firm acidity to be retained in the berries. As acidity levels stayed high in both the base must and the botrytised grapes, it was possible to make a very complex, well-structured and balanced Aszú wine that has, at the same time, a high residual sugar level and long ageing potential.