About the wines:
Tokaji Furmint
This chief sort of grape gives excellent quality of wine in case of good exposition of the vineyard. Its wine has special character, featured by fine acids and full of aromas. The yield of harvest can provide generally dry wine or semisweet one.
Tokaji Lindenleaf
The lindenleaf is the second most important sort of grape in this region. In case of overriping and shrinking. The produced wine has greenish-yellow colour, with gold colour vibrants, featured by fiery characters, offering fine perfumes. The produced wine can be dry one or semi-sweet generally. These types of wines can be matched very well to meals of mushrooms, cheese omelette, fried liver, and ready made fried pork slices.
Yellow muscatel
The yellow muscatel is the third most frequently planted sort of grape in the Tokaj-hegyalja region. Its production capacity is in the medium range, its sugar and acid content is good. Its wine can be featured by nice perfume and fine aromas. According to wine experts the Muscat Lunel is the finest grape between the Muscat sorts. We offer to match it by consuming desserts and sweet cakes.
Tokaji Szamorodni
The Tokaji Szamorodni is a natural sweet wine. Its name is originated from Poland, meaning as it has been picked from the vineyards of Tokaj-hegyalja- without selecting the botrytized berries The ready wines are aged at least for 2 years in barrels of oak-tree. The Száraz Szamorodni is fantastic nice wine with special aromas, featured by appropriate, rich alcohol content, achieving smoothness, elegance and harmony of tastes. This is generally offered to fried meats, stews, pig meals, wild meals and fish meals.The Édes Szamorodni /Sweet Szamorodni/ is featured by extremely fine taste, its sweetness is accompanied by elegence superiority. We after it for sweet cakes, cheese and after coffee.
Tokaji Aszú
World famous natural sweet dessert wine made first of all from the berries of furmint and lindenleaf. In case of long and warm autumn through the effect of the fungus Botrytis Cinerea the grapes are turning to shrivelled „botrytized ones” which are selected manually and processed to get „aszu paste” which will be diluted with the help of must of the same year or with new wine. Another designation is the „puttony” meaning basket with a capacity of about 22 kg weight of botrytized berries and putting 3,4,5 or 6 baskets to a” Gönci barrel” having a capacity of 136,6 litre Old traditional unit/ it allows us to make an „aszu wine” of 3,4,5 and 6 butts /or basket/. The aszu wine is aged in barrels of oak tree. Because of its fantastic acidity and sweetness ratio we offer it generally to goose liver, sweet cakes, fruits, cheese and fine coffee drinks.
Asszueszencia /essence of aszu/
This designation is the highest quality category in the class of „aszu” botrytis wines. Its composition is in compliance with the 6 butts botrytis wine related with the internal content. The fluid dripping from its own weight /due to gravity without pressing/ of the berries is called aszueszencia/ essence of aszu/. Generally one butt shrivelled aszu berries/28-30 litre/ are producing 1-1,5 litre „aszu” essence.