and may last until the first snows, so as to allow the botrytis cinerea
(noble rot) to develop and to obtain the maximum concentration
of grape must. When the grape must concentration is sufficient,
the grapes with noble rot are separately harvested. The Aszú grapes
are manually harvested one by one, and then maceration takes place
with the grape must. Then, fermentation takes place in barrels
for one and a half to two months.
Lighter than Tokaji Aszú,
Tokaji Fordítás comes from maceration of the residue of
the Aszú
grapes, from which all the sugar and aromatic compounds are extracted.
When there are not
sufficient botrytised grapes to justify separate harvesting, all the grapes,
whether botrytised
or not, are pressed and then converted into white wine, known as Szamorodni.
Depending on the proportion of botrytised grapes, the Szamorodni is more
or less sugary,
and can therefore be dry or sweet.
