Culture, Tokaji, Aszu, 2006

A blend of botrytised Furmint and Harslevelu berries with 12-36 hours of skin maceration. Fermented in steel followed by two years barrel ageing in new Hungarian oak. Deep bright yellow gold colour, a totally beguiling plethora of flavours, this is incredibly intense and rich yet so precise. Deep vivid characteristics of dried peach, salt, crystallised citrus, orange blossom honey, apricot and Seville orange. 174g/l of residual sugar but with more than enough depth and freshness to carry it off. Equivalent of 6 puttonyos, this is the only Aszu quality that Holdvolgy make, one of the most serious and complex Aszu there is.