Tokaji wine
The oenological uniqueness of the Tokaj Wine Region is given by the refined structure, balance and elegance from the terroirs’ volcanic richness.
“Vinum ordinarium” – the category in which white wines are still included today – has been made in the wine region for centuries. They made and make Főbor (‘main wine’), Szamorodni and late harvest wines with the selection and processing of partly botrytised, aszú bunches. Tokaj owes its world fame primarily aszú berries and the sweet wines made from them. The process through which Botrytis cinerea causes the so-called noble shrivelling is thanks to the special climatic conditions. The inimitable flavours of the aromas are given by the dűlő (terroirs) and the grape varieties along with the products of the fungus’ metabolic processes.
Eszencia
Sensory characteristics
Colour: light golden yellow to deep amber yellow.
Nose: incredibly concentrated, rich honey and dried fruit notes of botrytised grape complemented by aromas of maturing.
Mouth: dense and oil texture, complex with almost imperceptible alcohol, the honey, dried fruit notes of botrytised grapes mix with flavours developed during aging. Exceedingly high residual sugar balanced by lively acids.
Rules for winemaking processes
Tokaji wine specialty made from grapes that became aszú berries due to Botrytis cinerea. These grapes are individually hand harvested and, without pressing, must drips out under its own weight and then undergoes minimal fermentation.
Natural residual sugar content: min. 450 g/l
Aszú
Sensory characteristics
Colour: light golden yellow to deep amber.
Nose: a complex combination of the primary grape aromas (fresh flowers, honey notes) with the secondary notes (dried fruits) developed during fermentation and aging and the Aszú (Botrytis), in a balance depending on the age of the wine.
Mouth: complex, with a swirl of flower and honey notes typical of primary grape flavours with those fruity tastes of botrytised grapes and those from fermentation and aging. Sweet oiliness, refined acidity.
Rules for winemaking processes
1. Tokaji wine specialty made from grapes that became aszú berries due to Botrytis cinerea. These grapes are individually hand selected and macerated in must, partly fermented must, still fermenting must or wine of the same vintage.
2. minimum 18 months aging in wood barrel
Natural residual sugar content: min. 120 g/l
Fordítás
Sensory characteristics
Colour: green-yellow to deep golden yellow.
Nose: aromas of botrytised grapes mix with aging notes.
Mouth: complex with the botrytised grape honey and fruit notes as well as the flavours that develop during aging along with high tannin content from the aszú berry skins extracted during the winemaking process. Sweet wine.
Rules for winemaking processes
1. the pressed aszú dough is filled with must, partly fermented must, still fermenting must or wine of the same vintage.
2. minimum 6 months aging in wood barrel
Natural residual sugar content: min. 45 g/l
Máslás
Sensory characteristics
Colour: greenish-yellow, from light gold to deep golden yellow.
Nose: aromas of botrytised grapes mix with aging notes.
Mouth: complex with the botrytised grape honey and fruit notes as well as the flavours that develop during aging along with high tannin content from the aszú berry skins extracted during the winemaking process. Sweet wine.
Rules for winemaking processes
1. the lees of Aszú or Szamorodni is topped with must, partly fermented must, still fermenting must.
2. minimum 6 months aging in wood barrel
Natural residual sugar content: min. 45 g/l
Sweet Szamorodni
Sensory characteristics
Colour: light golden yellow to deep golden yellow.
Nose: aromas of botrytised grapes mix with aging notes.
Mouth: complex with the botrytised grape honey and fruit notes as well as the flavours that develop during aging.
Rules for winemaking processes
1. bunches with aszú and healthy grapes are processed together
2. minimum 6 aging in wood barrel
Natural residual sugar content: min. 45 g/l
Dry Szamorodni
Sensory characteristics
Colour: light golden yellow to deep golden yellow.
Nose: aromas of botrytised grapes mix with aging notes.
Mouth: complex flavours with dominant botrytised grape honey and fruit notes. Despite lively acids, smooth structure complemented by the aging flavours (e.g. walnut).
Rules for winemaking processes
1. bunches with aszú and healthy grapes are processed together
2. minimum 6 months in wood barrel
Natural residual sugar content: max. 9 g/l
Late Harvest wine
Sensory characteristics
Colour: light golden yellow to deep golden yellow.
Nose: primary grape aromas mix with those of the shrivelled, sometimes botrytised grapes and the aroma components (flowery, fruity, spicy notes) created during fermentation and aging. Intensive, varied aromas.
Mouth: primary grape aromas mix with those of the shrivelled, sometimes botrytised grapes and the aroma components (fresh and dried fruits, honey and flower notes). Complex, lovely acid-sugar-alcohol balance. Oily texture.
Rules for winemaking processes
No compulsory processes stipulated.
Natural residual sugar content: min. 45 g/l
White wine
Sensory characteristics
Colour: light green-golden yellow to golden yellow.
Nose: fresh, flowery, fruity, nose from primary grape aromas with secondary aromas from fermentation and aging.
Mouth: body, the fresh primary grape aromas, complex fermentation and aging aroma notes. Lively, rounded acids, rich, full flavours.
Rules for winemaking processes
No compulsory processes stipulated.
The minimum residual sugar is not regulated.
New opportunities opened when Hungary joined the EU. The organisation made it possible for individual wine regions to self-regulate based on the product specifications created. Thanks to this the Tokaj Wine Region was also able to write the product specification for Tokaj protected designation of origin.
Documents regarding wines made from grapes harvested before 1 August 2020 are available in Hungarian here: boraszat.kormany.hu/tokaj
