Straw-colored with gold reflections, this wine offers aromas of apricot, peach and pear. In the mouth, flavors include honeycomb, Bartlett pear and canned peaches. It finishes with sweetness that is balanced by the ample acidity. 95 points, Jeff Jenssen, Wine Enthusiast
Although nowadays the puttonyos number corresponds to a minimum amount of residual sugar in the wine, Disznókő still adheres to the ancient method. For this wine, five wooden hods (55 pounds) of dried grapes are macerated with 136 litres of base wine (in this case, Furmint and Hárslevelű) before the resulting Aszú then ferments at a snail’s pace for as long as it takes. It then ages for two years in used Sauternes barrels and 25% new oak.