Full

Cork

White

Hungary

Usually, Essencia wines stop fermenting after a year or two, explained Zoltán Kovács, winemaker at Royal Tokaji. In the case of the 2008, it kept fermenting and has now reached 4.2% alcohol, while sugar levels dropped from 580g/L to 469g/L. Elevated VA notes - nail varnish, boiled peach, revealing depth of dried mango and apricot. Ginger and peach on the palate, with exceptionally bright acidity (13.5g/L). Lighter in body compared to all other vintages, with a touch of nuts on a salivating finish.

Furmint

Hárslevelu

Yellow Muscat

Royal Tokaji, Essencia, Tokaj, Hungary, 2008

Royal-Tokaji-Essencia-2008.jpg

Usually, Essencia wines stop fermenting after a year or two, explained Zoltán Kovács, winemaker at Royal Tokaji. In the case of 

Royal Tokaji, Essencia, Tokaj, Hungary 2008

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