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Tokaj-Portius Borok
Contact

Winery-residence: 3950 Sárospatak, Kazinczy Street 8
Winery: Hercegkút, Gombos-hegyi Pincesor (Row of Cellars)

Mobil: +36 30 303 9209
Fax: +36 47 315 177

email: richard@tokaj-portius.hu

Gold medal, VII. International Wine Contest, Odessa
Tokaj-Portius - 2006 Hárslevelű (sweet), Kincsem hillside
This wine is of a great vintage, 2006, made of the shrivelled grapes with increased sugar content. It was fermented in new wood barrels and was later aged in wood barrels for a short period. It possesses the characteristic bouquet of the Hárslevelű variety with traces of quince bouquet. The residual sugar content is beautifully complemented by dashing acids.
  • Alcohol content: 12.5%
  • Natural sugar content: 45 g/l
  • Acid content: 7.4 g/l
Gold medal, VII. International Wine Contest, Odessa
Tokaj-Portius - 2006 Furmint (édes), Király-hegy dűlő
The speciality of the vintage, meaning the beautifully and naturally shrunken berries, can be fully traced in this wine too. It is a fresh, elegant wine with a fruity scent retained during the reductive process. During the course of long ageing in the bottle the mineral scents become apparent. The mild acids put forward the sugar content in the taste.
  • Alcohol content: 12.5%
  • Natural sugar content: 48 g/l
  • Acid content: 6 g/l
Tokaj-Portius - 2007 Hárslevelű (száraz), Kincsem dűlő
This wine was produced of Hárslevelű grapes harvested in the highest reaches of Kincsem hillside. In it the strong minerals of volcanic rocks can be detected right from a very young age besides the characteristics of the grape variety. It was fermented and aged in wood barrels. Sharp acids reflect the long ageing of the wine.
  • Alcohol content: 13.5%
  • Natural sugar content: 2 g/l
  • Acid content: 7.5 g/l
Gold Medal, Sárospatak Wine Contest, 2008
Tokaj-Portius - 2006 Hárslevelű (édes), Kincsem dűlő
Wine of excellent vintage. Due to the conditions of the vintage, we were able to harvest the grapes early, so that the noble rot, Botrytis Cinerea, was not present to any extent. Therefore an intensively fruity wine was produced that was supported by fermentation and ageing in new wood barrels. During the 5-month-long period of ageing the batonage technology was used, the continual stirring of the lees giving a fuller-bodied, more complex taste to the wine. This wine is an excellent example of the vineyard overtaking the grape variety. Chardonnay from Tokaj Hegyalja differs significantly from that of other parts of the world, thus being unique in its kind.
  • Alcohol content: 13.5%
  • Natural sugar content: 2 g/l
  • Acid content: 6 g/l
Gold medal, VII. International Wine Contest, Odessa
Tokaj-Portius - 2007 Andrea Cuvée, Késői szüret
Furmint-Hárslevelű Cuvée blend of wines from 4 different hillsides. Due to the excellent vintage, I was able to work with must of a high sugar content produced by the beautiful grapes shrivelled by the noble rot, finely overripe sweet bases. After the fermentation process came the blending of wines followed by an 8-month-long period of ageing. This wine stays true to its name; I highly recommend it to ladies of fine taste.
  • Alcohol content: 13%
  • Natural sugar content: 75 g/l
  • Acid content: 6.8 g/l
Gold Medal, Sárospatak Wine Contest, 2008
Tokaj-Portius - 2007 Furmint, Késői szüret, Király-hegy
This wine is the excellent result of the combination of the intensely overripe base (28 degree sugar must), the vintage and the late harvest; it was produced by Szamorodni technology. Later on it underwent 6 months ageing in new wood barrels. It possesses special complex scents, showing a totally new side of Furmint than those dry wines we are accustomed to. However this wine is not only for those who prefer sweet tastes. Due to the water-retaining soil the mark of noble rot is also pleasantly present in the wine.
  • Alcohol content: 12.5%
  • Natural sugar content: 95 g/l
  • Acid content: 6 g/l
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