Tokaji Eszencia
An absolute rarity. this mythic nectar is gained by racking off the must pressed by the weight of the asz㺠grapes waiting to be added to the base wine. the concentration of the eszencia is such that it takes years until it reaches a few per cent of alcohol.
Dry varietal
Tokaji furmint and tokaji hã¡rslevelå± are full-bodied white wines that are a perfect accompaniment not only to fish and seafood but also to white meat. tokaj muscat lunel unites the typical muscat aromas with elegant acidity.
Tokaji Szamorodni
This word of polish origin means: as it grew. this wine is made from partly botrytised bunches without selection of the botrytised asz㺠berries. both its dry and sweet versions are excellent aperitifs
Late Harvest
These wines are made from the over-ripened sometimes partly botrytised grapes of the traditional tokaj varieties.
Tokaji Aszú
These are the wines that have made tokaj famous since the 16th century. the region provides ideal conditions for the development of the fungus called botrytis cinerea also called noble rot, or pourriture noble, which pertorates the skin of the grapes and thus allows the autumn sunshine to concentrate sugar and aroma in the grapes to extreme levels unknown in any other wine region in the world. the raisin-like, botrytised grapes asz㺠berries are picked one by one, traditionally in 25 kg hods puttony. the asz㺠grapes usually 3 to 6 hods are added to a base wine usually still in fermentation, the traditional measuring unit of which is the gã¶nc cask 136 l. the number of hods of asz㺠grapes added to 136 litres of base wine determines the concentration of the asz㺠wine 3 to 6 puttonyos, or asz㺠eszencia if even more concentrated. asz㺠wines are aged in oak barrels in the traditional tokaj cellars keeping constant temperature 10-12 oc and humidity over 90%.
Tokaji FordÃtás
This noble wine of tokaj is made by leaving asz㺠grapes on the skins to absorb sugar and aromatic substances.