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Szent Tamás Nyulászó

Name: Szent Tamás Nyulászó 2015
Brand: Szent Tamás
Price: 30.77 USD
Availability: InStock

Elegant white wine from an exceptional wine region worth discovering

Get €0.92 added to your Decántalo Balance when you buy this product

Get € 0.92 added to your Decántalo Balance when you buy this product

Szent Tamás Nyulászó 2015 is a dry white wine that offers citrus, floral and fruity sensations accompanied by the characteristic minerality of the terroir it comes from. On the palate it is silky with a fresh acidity and good structure accompanied by some very well integrated notes gained from its aging in wood. It is perfect for enjoying now but it has an excellent aging potential that will enhance its complexity.

White wine Aged in wood.

Alcohol: 12.50%

Designation: Tokaji

Winery: Szent Tamás

Volume: 75 cl.

Production area: Hungary

Tokaj-Hegyalja

Contains sulphites

Varieties: Furmint, Hárslevelü

White wine Aged in wood.

Service

Serve at: 10.0°C

Pairing

Seafood, White fish

Style Szent Tamás Nyulászó 2015

Young

Barrel

Young

Barrel

Light

Body

Light

Body

Less aromatic

Very aromatic

Less aromatic

Very aromatic

Characteristics Szent Tamás Nyulászó

Szent Tamás Nyulászó is a dry white wine coupage of the Furmint and Hárslevelü varieties produced by the Szent Tamás winery, in the Tokaj-Hegyalja region, Hungary.

The plots where the Szent Tamás Nyulászó clusters come from lie in one of the warmest parts of the region. These vineyards also have volcanic soils from the southern Zemplén mountains which means the wines from this area are more aromatic and vibrant than those from other vineyards.

The Furmint and Hárslevelü grapes ferment in 500-litre Zempléni oak barrels with the resulting wine aging for approximately 10 months before being bottled ready for sale.

The Szent Tamás (Saint Thomas) winery is located in the town of Mád, whose reputation as one of the best wine regions dates back to 1700. The current winemaker is Itsván Szepsi Jr., the eighteenth generation of a long line of winemakers who, in the sixteenth century, became the first to produce wine made with grapes affected by “noble rot”.