Winemaker Samuel Tinon is the driving force behind the re-birth of Tokaj’s traditional dry Szamorodni style. Just like with sweet Szamorodni, the grapes are harvested very late in the season, sometimes even after the Aszú berry selection. For this type of wine, mostly over-ripe healthy grapes, along with partially-botrytized grapes, are used. The wine is first fermented to dryness (16 percent alcohol). It is then left in the barrel for several years, sometimes up to seven years, in order for some of the alcohol to be evaporated from the wine (.5 percent of alcohol is naturally lost every year), until the wine reaches around 14 percent alcohol by volume. During the aging process a yeast layer, called flor, develops on top of the wine (just like with Fino Sherry). This wine is bone dry with flavors of almonds, crushed apple, and botrytis. If you like Fino Sherry, this is your wine! The classic pairing for dry Szamorodni is beef consomée (húsleves).