Production of Tokaj Wines

TOKAY VARIETALS

TOKAY FURMINT DRY - based on the variety furmint and bottled after two years of ageing in wooden barrels. The wine is marked with special taste and aroma. We recommend the wine for dishes, after warm entries (cheese or mushroom omelets, ham pancakes, roasted meat, tripes, poerkelt).

TOKAY FURMINT MEDIUM SWEET - based on the variety furmint and bottled after two years of ageing in wooden barrels. Medium sweet wine with pleasant content of sugar and acids giving the wine typical taste and aroma.

TOKAY LIPOVINA DRY - based on the variety lipovina and bottled after two years of ageing in wooden barrels. The wine has pleasant taste and aroma of the cask wine. We recommend the wine for soups, stuffed cabbage and poultry.

TOKAY LIPOVINA MEDIUM SWEET - based on the variety lipovina and bottled after two years of ageing in barrels. Disposes of typical lipovina features – fine, elegant acids, fine elegant taste and aroma of the cask wine. We recommend this wine for desserts and whipped cream cups.

TOKAY - YELLOW MUSCATE - MEDIUM SWEET - based on the third principal variety Muscat Lunel. Bottled after short ageing in wooden barrels. This most favoured Tokay variety is a medium sweet wine with Muscat flavor. We recommend the wine for cakes and party desserts.

TOKAY SAMORODNI WINES

TOKAY SAMORODNI DRY - the word samorodni is of Polish origin and means “as it grows”. Th e wine production is based on late vintages of furmint and lipovina varieties without cibebas separation. Th e ageing takes place for 3-4 years in wooden barrels with subsequent bottling. Th is procedure makes the wine dry and gives it an excellent quality. We recommend the wine as aperitif for roasted meat, venison and fi sh.

TOKAY SAMORODNI SWEET - samorodni wine where aft er fermentation stays so much sugar thank to cibebas makes the wine sweet with extraordinary quality. Th e quality of this wine equals almost the three-tub variety. We recommend the wine for cakes, desserts, cheese and coff ee.

TOKAY SELECTION

The beginnings of wine production in the Tokay foothills date from the end of the 16th century, whereas its expansion and description of the beginning of the 17th century. The brand name Tokay selection comes from grape raisin generation based on later vintage, overmaturation and noble decaying (Botrytis).

Production of selected wines belongs to very demanding activities. During the vintage are selected and crushed sweet botrytic raisins (cibebas). The next stage consists is addition of 3 - 4 - 5 - 6 tubfuls with cibebas (traditional measuring unit: l tubful equals 23 to 25 kg): they are added to one (gönci) barrel (136 1) with wine of good quality. During the dipping are released aroma, tastes and rich substances to be refined during the ageing in wooden barrels. Depending on the tubfuls quantities are distinguished 3 - 4 - 5 - 6 tubful basic selected wine which continues to age in gönci or szerednyei barrels for at least 4 years, sometimes much longer.

The selected wines represent a mix of chocolate, grillage, caramel, coffee, honey, quince and nut aromas with the taste of fresh fruits. Such tastes depending on the aged wine appear in various combinations. Typical feature of such wines is taste richness and perfect harmony of acids and sugar.

This wine is a noble gift we can offer to our friends and family relatives. It is the genuine natural treasure of drinks to celebrate important events in human life and its achievements.

TOKAY ESSENCE

SELECTION TOKAY ESSENCE - wine by alcoholic fermentation of raisins. The collection was specially selected grapes that are processed immediately after Flood must, coming from a defined vineyard or wine region Tokaj Tokaj wine, same vintage, which contains at least 180 g / l natural sugar and 45 g / l of sugar-free extract. It ripens at least three years, of which at least two years in wooden barrels.

TOKAY ESSENCE - NECTAR - wine produced by slow fermentation of free-run, which is obtained from separately collected raisins. Essence contains at least 450 g / l natural sugar and 50 g / l of sugar-free extract. It ripens at least three years, of which at least two years in wooden barrels.

SPECIAL / LIMITED EDITIONS

TOKAY MAŠLÁŠ - wine poured produced by alcoholic fermentation must or wine of the same vintage from the Tokaj wine region, on the lees or Tokay Tokay spontaneous choice. It ripens at least two years, of which at least one year in wooden barrels.

TOKAY FORDÍTAŠ - wine poured produced by alcoholic fermentation must or wine of the same vintage from the Tokaj wine region, the grape pomace from the raisins. It ripens at least two years, of which at least one year in wooden barrels.