WINES OF HIGH RENOWN

The grape varieties used include Furmint (73%), Harslevelü (18%), Köverszölö (5%) and small grape muscat (2%). Wines are classified by their sugar content, i.e. by the maturity of the grapes.

Furmint

Rigorously selected grapes are harvested individually, fermented in barrels, aged on the lees and stirred monthly until the end of winter. The result is a dry, fresh wine whose flavours are crisp and pronounced.

The Furmint Selection

Rigorously selected grapes are harvested individually, fermented in barrels, aged on the lees and stirred until the end of winter. The result is a dry, fresh wine whose flavours are crisp and pronounced.

Late harvests

Overripe Furmint and Hárslevelu grapes are hand-picked on the vine, crushed and preserved in stainless steel vats to preserve their rich flavours.

Tokaji Aszú

Tokaj white dessert wines are uniquely made from 100% Furmint grapes at the Tokaj-Hétszolo Estate, and are famed throughout the world. The incomparable richness of the Aszú nose comes from the Botrytris cinerea, which considerably increases the sugar content. These overripe grapes lose the water they contain and become dry, or aszu in Hungarian. Aszú grapes are thus harvested as late as possible, by hand, with each person picking 6-8 kilos per day. After one month's fermentation in barrels, the wine is aged in oak cases for two years, followed by one year in bottles.

Eszencia

Made from juice naturally released by botrytised grapes, this veritable elixir laden with sugar and very low in alcohol Rare and sought-after for its world-famous properties, it was sold in chemists’ shops until 1965.