STEP 2 : ESZENCIA
Catching every drop of the Eszencia, an elixir pressed by its own weight only with 600–900g of sugar per litre.
The Eszencia is then stored in demijohns (glass containers). The lighter Eszencia is added to the Aszú wines at the end of fermentation. The rest of this nectar will be kept for years and bottled individually if the quality is unique.
This video takes you on the journey of the Eszencia from vine to cellar.