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The Tokaj wine region is a UNESCO World Heritage Site. Established in 1737 it is also among the first closed wine regions in the world. The total area under vine is 6000 hectares.

Tokaj’s worldwide fame is based on its sweet wines. What makes this wine region special are the loess and clay soils of volcanic origin, the confluence of the rivers Tisza and Bodrog with their wetlands and the ensuing microclimate that encourages the onset of Botrytis cinerea (also known as “noble rot”) which in turn triggers the production of shrivelled “aszú” berries. 

Tokaj is situated in the northeastern part of Hungary on the same laltitude as Burgundy however due to its continental climate it is both drier and warmer than Burgundy. The special microclimate is shaped by the warmer air and mist coming from the rivers and the cool wind blowing from the Zemplén mountains.

Another feature that makes Tokaj special is its soil structure. The soil is made up of different types of volcanic minerals dating back to several million years. The most common varieties are: andesite mixed with red iron hydroxide, white rhyolite, quartz and the loess that covers the volcanic subsoils.  
Altogether there are six officially permitted grapes. Furmint, Hárslevelű and Muscat Lunel have been grown in Tokaj for several centuries, while Kövérszőlő, Kabar and Zéta are relative newcomers. Tokaj is more than just Aszú, the dry and late havest wines are also remarkable, ageworthy with great potential and showing a wide range of styles.

The road that took the wine region from traditional winemaking to modern, up-to-date technology was long and not without sacrifices. Tokaj is a region constantly evolving and changing and we are determined to keep up with its progress.