What gives the uniqueness of these wines? This wonder is at the confluence of several factors.The ’Botrytis Cinarea’ mildew can be found in almost every wine region of the world and it is a great curse since it rottens the ripe grapes. However, under special climatic circumstances – that can be found in Tokay (Hungary), Sautern (Bordeaux), the shore of the Mosel (Germany) and Neusiedlersee (Austria) – this becomes a blessing since the fungus takes away only the water from the grapes bringing about their rotting and drying. The soil is the great advantage of Tokay as compared to its competitors: while the subsoil of the previously mentioned regions is mainly alluvial and argillaceous-aeolian, the vines in Tokay grow in a volcanic soil. Another curiosity: the temperature in the cellars dug in the volcanic stone is constant both in winter and summer (12 Celsius) and this facilitates the development of the ’Cladosporium Cellare’ cellar mildew.
The preparation of the Tokay Aszu is a unique procedure in two steps. After the harvest the aszu grapes are selected by hand (!) from the healthy grapes. Dry white wine is made of the non-dry vintage by a traditional technology. In the meantime the aszu grapes rest in a huge tub. The liquid pouring out of them by their own weight (without pressing or other external influence) is the basis for the most special, the sweetest and the most expensive wine, the ’Eszenciának’, ’Natúreszenciának’ or ’Tokay nectare’. The average sugar content of such wines is 500-850 gr./ liter, that is, 50-85% of it is pure grape sugar.
In the glass it had a pale golden color with a medium body. On the nose there were hints of honey with lilys.On the palate Its taste reveals the aromas of peaches and grapefruit, but also a a hint of spice with a nice well balanced finish.