The truth is in wine
About Tokaji Aszú in general
The condition for the preparation of Tokaj wine specialties is the presence of Aszú grapes, before try other wine types, it is worth getting acquainted with one of the specialties of the wine region, the formation of aszú berries.
The formation of aszú grapes requires a favorable and long-lasting dry weather, warm autumn. In mid-September, when the sugar content of the berries of the furmint and linden-leaved grape varieties reaches 18 must, the low rainfall at that time results in barely visible cracks in the berries. . Through these, the fungus Botrytis cinerea, which creates assimilation, penetrates the berries, and then the next dry, warm weather begins the noble rot in the berries. As a result, chemical and biological phenomena take place: the water evaporates from the berries, the natural sugar content is concentrated, some of the acids are broken down. Aszú grapes ripen in 10-14 days.
The aszú is ashy, chocolate-brown on the outside and has a crumbly texture covered with Botrytis cinerea on the surface. It has an indescribable delicate taste and aroma.
The first aszú wine
According to tradition, the first aszú of Zsuzsanna Lorántffy was made in Újhely in the 1620s as an Easter surprise, thanks to her court priest, Máté Szepsi Laczkó. And all this in the courtyard of the Oremusz vineyard, in the most famous historical vineyard of Újhely, the place of worship of the vineherds. With this, the reverend not only gave his mistress a special Easter gift, he also created the queen of the wines of Hegyalja, which had an impact on the viticulture here: already a parliamentary circular of 1655 made it obligatory to select Aszú grapes in the Tokaj wine region.
King of wines, wine of kings
The wine of Hegyalja dates back to the 17th century. It began its journey of international conquest in a century. XIV. In the court of Louis it was called the king of wines, the wine of kings.
At harvest, the aszú berries are picked one by one from the bunches and then worked in a gentle process that does not damage the grape seeds. The Tokaj aszú is made with a special unique technology. Hundreds of years of recipe for making aszú: 1 gönc barrel (136 liters) of good quality dry base wine is added 3-4-5-6 puttony of aszú pasta, which is soaked for 24-48 hours, stirring. During this, the natural sugar content of the aszú and the flavors dissolve. It is then squeezed and 3-4-5-6 puttony aszú wine is obtained, depending on the number of putton added.
Minimum maturation time: 3 years
This wine is also a super quality within the aszú category, which can no longer be measured with a puttony number. It has a sugar content and a sugar-free extract content of more than 6 puttonyos aszú. It takes many years for the taste, aroma and flavor to develop.
We know this special drink from our national anthem. From the aszú grains collected in the tubs, the essence or nectar, which is almost honey-dense and concentrated. Due to its concentration, it can only reach an alcohol content of 3-5% by volume over long decades.
Late harvest Hárslevelű
High quality wine with natural sugar content, refined elegant acids, made only in favorable vintages.
Tokaji Furmint (dry, semi-sweet)
Wine harvested and processed from pure furmint grapes, matured in wooden barrels, with a harmonious effect and a nice acid structure.
Tokaji Hárslevelű (dry, semi-sweet)
Wine harvested and processed from linden grape varieties, aged in wooden barrels. With the elegant acids and spicy flavors typical of linden leaves.
Tokaji Yellow Muscat
Elegant and delicate muscat aroma, smooth flavors make the wine popular.
Tokaji Szamorodni (dry and sweet)
The word szamorodni is of Polish origin. It means, “As He Grew.” The aszú grains are processed together with the intact grains. The amount of aszú grains determines whether we get dry and sweet szamorodni wine.