Seven wines, from semi-sweet Furmint to six puttonyos Aszú. Every one shaped by the volcanic soils and singular climate of the Tokaj region.
The three principal varieties of the region, each available in three bottle shapes.
The defining Hungarian variety of the region. Finely scented and full of character, with pear and quince on the nose. Natural sweetness balanced by lively acidity.
A signature Hungarian grape of the Tokaj region. Delicate acidity and fruity aromas, both on the nose and on the palate.
The third principal variety of the region. A fresh Muscat with intense, spicy aromatics, marked by rose and apricot.
Overripe and botrytised fruit, longer ageing, richer texture.
The noble aromatics of overripe fruit. Modern technology preserves its fruity character, and its lively acidity balances the natural sweetness.
Made by pressing botrytised and healthy berries together, this speciality is unique to the region. Ageing brings out honey, green walnut, apple peel and chamomile.
The wine that has represented Tokaj for centuries, in three levels of concentration.
A speciality born of the region’s singular climate and volcanic soils. After long ageing it carries the honeyed, figgy, apricot aromatics of botrytised berries.
The summit of the range. Concentrated sweetness and the honeyed, figgy, apricot aromatics characteristic of Tokaji Aszú, born of volcanic soil and noble rot.
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