Apparently some of the classic Constantia can last nearly as long as
Tokaji Essencia. However I doubt if the modern version is made in the
same way as the classic which was at one time one of the most famous
wines in the world. From what little I have found out, the best of the
classic version was made from a mixture of several types of Muscat
grapes to obtain the properties desired. Also it was made using
"twisting" which required much very careful hand work. The stem of the
grape cluster was twisted enough to nearly, but not quite, cut off flow
of sap to the grape cluster. This resulted in extreme concenteation of
sugar if done properly. I have a single bottle of Constantia (either
1791 or 1809). A few bottles appeared on London auction many years ago,
and a bottle or two made their way to US auctions. I have not seen
classic Constantia offered at auction in a long time. It is one of the
old classic wines that is most difficult to obtain. As might be
expected, M. Broadbent has tasted a few examples. I gather that he liked
it, but that old Tokaji Essencia is more likely to please him more.

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