GOOD WINE
FOR GOOD MOMENTS
Borytris cinerea is a microscopic fungus that in the autumn causes noble rot on grapes, naturally increasing their sugar content. These overripe grapes lose the water they contain and become dry, or aszu in Hungarian. Becoming increasingly rare due to global warming, Botrytis cinerea’s dependable and changeless presence in this area more than in others has contributed to the reputation of the Tokaj-Hétszőlő Estate for 500 years. If only one terroir graced by Borytris cinerea were to remain, it would have to be here.
FICKLE WEATHER
Grapes infected with Botrytis cinerea and intended for use as Aszu used to be harvested in wooden baskets called puttony, each of which held 25 kg of grapes.
This measure is still used today to indicate the quantity of aszu grapes added per barrel during winemaking. The higher the number of puttonyos, the sweeter and closer to a dessert wine the final product. Aszus are classified as 3, 4, 5 or 6 puttonyos.
Adding more than 6 puttonyos produces Eszencia, a very sweet elixir with a scarcely noticeable alcohol taste, made exclusively from botrytised grapes.
Achieving puttonyos
Grapes infected with Botrytis cinerea and intended for use as Aszu used to be harvested in wooden baskets called puttony, each of which held 25 kg of grapes. This measure is still used today to indicate the quantity of aszu grapes added per barrel during winemaking. The higher the number of puttonyos, the sweeter and closer to a dessert wine the final product. Aszus are classified as 3, 4, 5 or 6 puttonyos.
ORGANIC
WINEMAKING
From the beginning, Hétszőlő had always benefit from a very good background for organic viticulture. Our core philosphy is based on the consciousness of our impact on it’s environment. As there was no viticulture on the Tokaj hill of Hétszőlő during Soviet regime from 1949 to 1990 ,we had the ability to rebirth the vineyard in more organic way as from the plantation in 1992 neither artificial fertilizer ,herbicides or insecticide were used .
OUR MAIN POINTS OF ORGANIC VITICULTURE:
Limited chemical use by using minuscule amounts of copper and sulfur
Instead of systemic chemicals we use more natural products like, orange oil, baking powder and other natural substances
No artificial fertilizer , no herbicides
Natural pest management by using predatory insects
Soil management with compost and diverse cover crops
Strict canopy work and management
Ecological islands next to vine parcels to increase biodiversity
As natural winemaking as possible based on traditional winemaking methods
Spontaneous fermentation
