Located 200 km north-east of Budapest, the Tokaj-Hegyalja vineyard stretches over a strip 70 km long and 20 km wide, on the border between Hungary and Slovakia.
In autumn, the humidity of the river rises in the form of mist. A thick morning fog covers the vineyards and favors the development of botrytis. This fungus, which feeds on the water contained in the grain, dries out the grapes and increases their sugar concentration. This is called noble rot. The grapes that have developed this "noble rot" are called "aszús". They mainly come from the local grape variety: furmint. They are pressed separately and then blended with the dry white wine during fermentation.
After fermentation, the wine will age for a minimum of three years, two of which are spent in oak barrels. This ageing period can go up to 10 years for the sweetest, and therefore noblest wines. The result is breathtaking: the robe of the white wine is an intense golden yellow with amber reflections, the nose is sweet with aromas of candied fruits, honey and spices. On the palate, the Tokaj is characterized by its freshness, which balances its sweetness, and its length which prolongs the pleasure.
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