What is the 'partial botrytis' style in Tokaji winemaking?

The 'partial botrytis' style in Tokaji winemaking is characterized by the harvesting of a mix of both botrytized grapes and healthy grapes. This approach allows for the creation of a wine that balances the concentrated sweetness and unique flavor profile contributed by the botrytis mold while still maintaining some freshness and acidity from the healthy grapes.

In this style, the presence of noble rot (botrytis) results in complex aromas and flavors, adding layers of complexity to the final wine. By incorporating healthy grapes, winemakers can achieve a harmonious blend that captures the essence of Tokaji, resulting in a wine that is rich yet balanced, with a nice interplay between sweetness and acidity.