How much liquid is in a raisin? Can you imagine making a wine from it? Esszencia is just that. It is made from hand-selected, late-harvest grapes that have attained extraordinary sugar levels due to botrytis and raisining, produced only in the very best vintages. The berries are placed in a tank and the wine is made from the free-run juice only; there is no pressing. The tiny amount of unctuous nectar that naturally emerges is fermented over 4 years to become Esszencia.

The Furmint for the dry white was picked in September. From mid-October until mid-November, conditions were ideal for the development of botrytized and raisined Furmint grapes with high acidity and exceptionally high sugar levels. Pajzos used only the very finest quality late-harvest Furmint (about 60% of the blend), Harslevlu and Muscat grapes, picked in the final vineyard passage, for the Esszencia. It was fermented and aged in neutral oak casks and assembled in stainless steel tanks. Around 550g/l of residual sugar. 2,430 bottles of 375ml were made.