What are the reasons of Mad Late harvest reaching the highest points of one of the most important international wine competitions, and receiving the Trophy Award given to the very bests only by the committee of five Masters of Wines?
In the past decades international trends moved towards dry wine consumption however in the last years interest in sweet wines are also raising. The golden age of sweet wines arose in those centuries when the storable, high sugar containing foods and drinks represented high value. The recognition of healing effect of Botrytized wines resulted the practice of selling these products in pharmacies. These wines contained natural antibiotics therefore they were consumed not simply for enjoyment but also for medical purposes
In the 2000’s the raising interest for the dry wines of the Tokaji region established the necessary mass of interest toward the whole region caused by the amount of trusted wines and wine brands. While the chaotic commercial situation of the historic Aszú category created insecurity among the buyers, some producers created strong trust for their brands through their world-class dry wines. This triggered growing interest again in sweet wines of the region. Mad Furmint is a great example as it became a globally recognized brand available in four continents.
We experienced growing demand for sweet wine with the same branding and many of the restaurants listed Mad Furmint previously are now open to serve Mad Late harvest too.
Many of our partners experienced difficulties of selling Aszú wines even though they also acknowledge the greatness of this historic category. The refreshing, vivid, deep and complex style of the Mad Late harvest however a perfect choice for wine lover of the 21st century.
Both by glass and by bottle it jumped to the top of the sales reports in most restaurants. The success is determined by many factors. Of course, the great vintage and the controlled yield is as important as using the finest harvested grapes only. The perfect shrivelling and Botrytisation is also important.
However probably one of the most important factor is that contrary to the practise of ageing the best wines in oak for several months or even years, we do not use any oak influence when producing this wine. This way we perfectly preserve all fresh and crystal-clear fruity notes and Botrytis character.