Harvest information

The 2007 vintage presented average weather conditions during the majority of the growing season therefore we managed to harvest all our produced grape varieties in fully ripe condition at the accustomed time.

Winemaking technique

The aszú (botrytised) berries are harvested from the vine-stocks individually and collected into special vats. As the accumulated aszú berries pile up on each other they are crushed under their own weight – without any extenal, mechanical aid – and free-run juice starts slowly dripping which in turn is extracted for the making of the Essencia. The free-run juice collected through this traditional method then goes through a slow, years-long process of fermentation in a persistent environment with a steady temperature of approximately 10°C and an outstandingly high (>90%) relative humidity in our centuries old wine cellar in Szegi.