Product description
These are barrel fermented, often have some degree of botrytis and or extended maceration and at least 6 months on the lees in barrel. This Dry Tokaj represents something new. In 2017 the Halas vineyard was largely destroyed by hail and what was left went to their Aszú production. We had room for something else and Krisztián proposed we try their new all stainless steel Dry Tokaj. It’s difficult to find an organically farmed value driven dry Furmint that isn’t then overworked and or made according to a consistent recipe in the cellar. This still has the Bodrog signature although nothing like their single vineyard offerings. 30% Hárslevelu and 70% Furmint, it as the name suggests is a dry, low alcohol, fresh and great place to get people onto the Furmint train.
