Disznóko make this late harvest, off-dry wine from botrytised Furmint grapes, which have shriveled to around half of their original volume. Called Késói Szüretelésú in Hungarian - don't ask us to pronounce it please - there is no berry-by-berry selection here (as there is for the Aszú wines). Instead selected late harvest bunches, containing grapes with noble rot, are macerated for a short while before being pressed. The wine is then racked into used French oak barrels, including barrels from Disznók?'s sister property, Château Suduiraut in Sauternes, where it matures for only a few months. This short aging gives the wine its pungent, fresh fruity flavours and primary aromas with lift and verve. This wine finishes with a residual sugar level of around 100g/l (which roughly corresponds to a ripe German Spätlese or light Auslese-style) leaving us with vibrant and modern expression of Tokaji. On the palate there is fine balance of crystalline sweetness, racy acidity and gentle grip, which means you don't necessarily have to serve this with dessert. In Hungary this kind of wine is consumed as an aperitif or with goats cheese or pâté on toast.