Deep gold in colour, Mylitta is intensely perfumed, with aromas of marmalade, peach and apricot on the nose giving way to a concentrated, sweet, rich palate. Vanilla and tropical fruit characters on the palate are balanced by a lovely fresh twist on the finish.
Tokaj is a region bordered by the rivers Bodrog and Tisza in the northeastern corner of Hungary, 120 miles from Budapest. It consists of 28 villages spread over the Tokaj hills at approximately 220 metres above sea level. Founded in 1869, the DobogÛ estate is in the centre of Tokaj and today belongs to Izabella Zwack, the youngest member of the Zwack family (the producers of Hungaryís famous liqueur, Unicum).
The grapes for Mylitta are grown in the 30- year old vineyards of Betsek in Mad, and Palota in Tallya. The vineyards are planted with 60%
Furmint, 30% Harslevelu and 10% Muscat Lunel. Yields are restricted to an average of 1kg of grapes per vine and soils here are volcanic.
Although the berries for the Mylitta are `aszu`, or affected by noble rot, Hungarian law requires two years barrel ageing followed by one year in bottle for the wine to qualify as `aszu`.
Mylitta is a late harvest wine, made from selected shrivelled and botrytised, or `aszu`, grapes. The bunches were pressed and
macerated after which the young wine was transferred to barrels, part new oak (10%) and part one year old. The 225 litre barrels were a
mixture of French (Allier), Italian and Hungarian oak. It remained in barrel for eleven months before bottling and a further 10 months in
bottle before release.