Tokaj Wine

The Tokaj wine has a special status among noble wines. The formation of its unique flavour may be explained largely by the fact that the grape varieties of Tokaj-Hegyalja - Furmint, Harslevelű and Muscat de Lunel are late ripening varieties. The harvest begins in late October. The grapes over-ripen under the influence of a special microclimate. Autumn rain and dawn fog cause Botrytis cinerea, or noble rot, to get at - to „bortrytise" - the grapes. The sunny hours that follow facilitate sugar formation and the shrivelling of the so-called „aszú" berries. The wines made in this way are tart and rich in flavour. The wine is aged in deep cellars, some as much as 600-700 years old, carved into the rock and maintaining a temperature of 10-12 °C. Humidity is kept at around 79-98 per cent due to the grey-black mould, Cladosporium cellare, which grows on the walls. The wine is barrel-aged in small wooden casks (136-220 litres in volume) and acquires the distinctive Tokaj colour, flavour, scent and aroma over a number of years.

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