Tokaj-Heyalia
It is a wine region of 7,000 hectares located in a volcanic area north-east of Hungary. Its origins lie in early S. Century, when Prince György Rákóczi acquires Oremus vineyard and killed Szepsi Calvinist preacher, what you made from botrytis. In the time of Louis XIV of France (1643-1715), who called this wine "Wine of kings, king of wines", th...
It is a wine region of 7,000 hectares located in a volcanic area north-east of Hungary. Its origins lie in early S. Century, when Prince György Rákóczi acquires Oremus vineyard and killed Szepsi Calvinist preacher, what you made from botrytis. In the time of Louis XIV of France (1643-1715), who called this wine "Wine of kings, king of wines", the Tokay or "Tokaji" was the most consumed wine in Europe, prized for its medicinal properties , for its aromas and its refreshing character. At the end of S. Century the vineyards were attacked by phylloxera and replanted from 1898. Today it remains a very popular wine for the originality of its development. The vineyards of Furmint and Harsvelelü strains, used for the manufacture of Tokay, are planted in Hungary and eastern Slovakia, on a volcanic soil. Dominate the Bodrog Valley, with a climate of autumn mists that cause or noble rot Botrytis cinerea. In developing the vintage Tokay begins in early November, to collect the grapes with noble rot, sweet and concentrated by the action of Botrytis. The grapes are placed in a "putton" (plural "puttonyos"), a basket that can hold about 25 Kg On arrival at the winery's grape is vinified immediately, but the grapes are pressed by hand into a paste . Each 136 liters of new wine, dry white, are added between 3 and 6 baskets "puttonyos" pressed grape. This mixture of wine and grapes are left to macerate botrytizada, causing alcoholic fermentation. A portion of the grape sugar into alcohol, increasing the rate of alcohol up to 14%, while the mixture wins aromatic concentration. The more "puttonyos", the higher the concentration of sugar and richest wine. In the best years, you get to add more than six puttonyos to develop an emergency tokay called "aszú essence." After a second fermentation, which can last several months, the wine is aged in small barrels, located in underground areas and humid, well-ventilated or with some exposure to air, which gives the wines of Tokay their wealth. Their aging potential is amazing, good vintages can age more than one hundred years.
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