Mixed cases
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Béres Tokaji 6 Puttonyos Aszú 2007 - WAS: $888

Béres Tokaji 6 Puttonyos Aszú 2007 - WAS: $888


Furmint and Hárslevelū



Wine Region:

Tokaj, Hungary


Wonderful 6 Puttonyos Tokaji aszú with an amazing complexity and magical sweetness. Elegant, rich, with bright golden colour and fantastic apricot, orange, citrus, almond and vanilla aromas.


Gold Medal at Decanter World Wine Award, London 2011; Gold and Best Sweet Wine Award at Wine 100 Challenge of China, 2012; Top Sweet Wine at 13th Pannon Wine Challenge, Budapest 2012


0.50 l


10.0% by vol.

This complex Tokaj 6 Puttonyos Aszú is rich and fruity, from the outstanding vintage of 2007. The grapes were grown at the 30-year-old Lőcse-vineyard of Tokaj. The nose is dominated by dried fruit, mainly apricot and fig, while the palate is characterised by harmonic acidicity supported by oak aging. Long and elegant finish. Incredibly elegant and harmonic wine with great aging potential.

Food pairing:

Wonderful with foie gras, aged cheeses and in itself with an expensive cigar. Recommended serving temperature: 12-14 °C 

The Béres estate lies on 45 hectares of vineyards in Erdőbénye, in the Tokaj wine region. The vineyards include three main areas called Lőcse, Omlás and Diókút. The winery produces five traditional grape varieties of Tokaj: furmint (51%), hárslevelű (23%), sárgamuskotály (yellow muscat, 12%), kövérszőlő (7%) and zéta (7%).

The winery is equipped with the latest tools for advanced wine-making based on tradition. The modern facilities were designed by Anthony Gall and won the Construction Industrial Quality Prize in 2007. The capacity of the cellar is 500 barrels. The total production capatity of the winery is around 200 thousand bottles per year. 

Following the traditional aszú-making process of handpicking botrytized grapes and soaking them for days in must or wine, this beautiful dessert wine was fermented and aged in Hungarian oak for 30 months followed by 36 months of bottle ageing

Technical data:

Alcohol content: 10.0% by vol.
Residual sugar: 168.0 g/l
Total acidity: 9.1 g/l

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