Grand Tokaj
N°8 dry 2015

Light yellow-green colour. It’s clean fragrance is defined by the fruitiness of the vintage with pear, smoky apricots and spring flowers. The taste of the complex blend of Hárslevelű and Furmint is a testament of the diverse flavors of the eight wine communities of the Tokaj wine region. It’s aromatic sense of smell is followed by it’s harmonic taste. The Hárslevelű honey-flower aroma complements excellently with the vitality and fullness of the Furmint.

Serving temperature: 10 °C
Harvested in the middle of September from whole, healthy grapes in the 8 wine communities of Tokaj-Hegyalja.
The healthy Hárslevelű and Furmint grapes were first pressed gently, then the must was cleared, before being fermented in stainless steel tanks. Lastly the fermented new wines were blended.

Catfish bites with olive and lime on a bed of lamb’s lettuce.
Braised trout marinated in grapefruit and rolled in black sesame seeds.

The wine is currently commercially available.
Muscat Blanc off-dry 2015

A light, fruity wine that exhibits the beauty and virtues of the Muscat Lunel grapes. It displays a yellow-green hue in appearance and it’s fragrance incorporates a tactful spiciness with the smoothness and sweetness of the Muscat grapes. Besides fresh citrus a hint of chamomile flower can be detected. The flavour of Muscat Lunel lingers long in the mouth. Notes of lime and pear fruitiness complements the perfect harmony of acidity and sweetness of this wine as white peach dominates the palate. Elegant, but resolute, crisp acids make this wine complete and lenghty in finish. An excellent aperitif.

Serving temperature: 10 °C
Hand-picked between 11th September and 19th September 2015 the Muscat Lunel grapes were harvested into plastic containers in fully ripe, whole and undamaged condition.
The whole, healthy grapes were immediately pressed by low force pressure. The extracted must was sedimented and fermented at low temperature then inoculated with selected yeasts. In order to keep the primary Muscat flavours, aromas and fruitiness it was kept in a reductive environment until bottling.

Sea fish dishes.
Peach cheesecake.
Green salads, citric fruit salads.

The wine is currently commercially available.
Furmint dry 2015

It’s fragrance is characterised by mellow white peach, fresh grape flowers, a breath of smokiness from ageing in barrels and the clean aspect of Furmint. Savoring it, the wine has a unique mineral trait with notes of saltiness that accompanies the fresh zest of peach. The wine has a long finish, freshly preserved by a rounded acidity.

Serving temperature: 12 °C
Harvested during September 2015, made from a selection of ’small crate’ superior quality grapes purchased in the premium partnership programme from the most prestigious plots of Tokaj-Hegyalja.
The grapes were taken to the sorting table firsthand and after careful selection were softly pressed in clusters. Brand new 5hl toasted (LT, M, M+) oak barrels were used for fermentation which we acquired from two coopers. The wine was matured on fine lees until mid-April.

Boletus mushrooms in a pastry basket.
Sunderied ham folded with pear brunoise.
Mangalica ham parcels and sheep milk cheese with lovage and pine nuts.

The wine is currently commercially available.
Kővágó Furmint dry 2015

The refreshing trait of the wine mixes excellently with the relish of the Furmint grape that is accompanied by the mineral feature of the Kővágó terroir. As a result of the ageing process in new barrels a smoky sensation is present along with the full-bodied characteristic of the Furmint grape paired with a vibrant fruity grapefruit flavour. This is a full-bodied wine with a long finish, complete with an aftertaste of minerals and salt.

Serving temperature: 12 °C
Picked mid-September 2015 in the Kővágó vineyard plot in Mád, carefully selected and harvested in small crates.
Thanks to the good vintage we managed to harvest excellent, completely healthy Furmint. Grapes were transported in plastic containers and placed in the press in whole clusters. After delicate juice extraction the must was settled and fermented in brand new 5hl toasted (LT, M, M+) oak barrels purchased from two coopers and was matured until mid-April on fine lees.

Salmon tartare with fennel.
Country peasant ham with honeyed pumpkin purée.
Mild goat’s cheese snack with honeyed walnuts and bagette chips.

The wine is currently commercially available.
Tokaji Aszú sweet 2013

A wine with very complex, exquisite aromas it is composed of botrytis from the shrivelled aszú berries and features peach, orange peel, brittle, figs, exotic flowers with a touch of dill at the end. Sampling the wine it has a very clear fruity flavour with orange, quince, pear and apricot notes along with an appearance of white chocolate and vanilla essence. The acids keep the wine round and lengthy. The finish is of a lime-grapefruit aroma that lingers long in the mouth with a mature coffee aftertaste thanks to barrel-aging process. This is a truly fine Tokaj wine with great potential and a long phase of evolution ahead.

Serving temperature: 10-12 °C
The 2013 Tokaji Aszú is made from 100% procured aszú (botrytised) grapes. A most fine vintage, 2013’s Tokaji Aszú is of exquisite quality produced from harvested shrivelled berries fully encompassed by botrytis.
The wine mostly contains Furmint and Hárslevelű, but has trace amounts of Zéta, Kabar, Kövérszőlő and Yellow Muscat aszú berries. The base wine is made 100% from Furmint. We added berries to the fermenting base wine and left them to soak for 24 hours. After pressing it was fermented in tanks. Barrel fermentation takes place in our Szegi cellar where we let this type of wine age in 136-500 liter barrels for at least 18 months.

Sacher cake.
Creamed Gorgonzola-filled pastry basket with dried apricots.

The wine is currently commercially available.
Tokaji Aszú 6 puttonyos sweet 2013

The wine has aromas of fresh dried apricots, spring chamomile blossoms, dried orange and tropical fruits along with a tender hint of pink pepper. Savouring it one may discover a mix of plum and apricot jam that fits well with it’s general fruity nature. A long, full-bodied wine of great complexity with high acid and sugar content that is present in round balance and harmony. The flavour fills the mouth with a long lasting, fresh taste.

Serving temperature: 10-12 °C
The 2013 Tokaji Aszú is made from 100% procured aszú (botrytised) grapes. A most fine vintage, 2013’s Tokaji Aszú is of exquisite quality produced from harvested shrivelled berries fully encompassed by botrytis.
The wine mostly contains Furmint and Hárslevelű, but has trace amounts of Zéta, Kabar, Kövérszőlő and Yellow Muscat aszú berries. The base wine is made 100% from Furmint. We added berries to the fermenting base wine and left them to soak for 24 hours. After pressing it was fermented in tanks. Barrel fermentation takes place in our Szegi cellar where we let this type of wine age in 136-500 liter barrels for at least 18 months.

Mature hard or blue cheese.
Roasted goose liver with brioche.
Chocolate desserts and créme brulée.

The wine is currently commercially available.
Tokaji Aszú Szarvas 6 puttonyos sweet 2013

A loess-rich terroir aspect is present in this wine’s aroma. Besides botrytis notes of pear, dried chamomile and brittled orange peel appear, it also has a sligthly smoky bouquet due to the new wooden barrels. Flavours of pear compote and quince jelly are most prominent in this wine with hints of camomile tea and ripe orange. Along the creaminess and honey notes, the character of ripe grapes and aszú berries is also clearly distinguishable in this select terroir wine. The unique, ripe, warm flavour can be attributed to the peculiar features of the 2013 vintage – warm weather and plentiful sunshine together with the warmth of the loess soil of the Szarvas Terroir – which beautifully embrace the fruitiness of the wine.

Serving temperature: 10-12 °C
The 2013 Tokaji Aszú is made from 100% procured aszú (botrytised) grapes. A most fine vintage, 2013’s Tokaji Aszú is of exquisite quality produced from harvested shrivelled berries fully encompassed by botrytis.
The wine mostly contains Furmint and Hárslevelű, but has trace amounts of Zéta, Kabar, Kövérszőlő and Yellow Muscat aszú berries. The base wine is made 100% from Furmint. We added berries to the fermenting base wine and left them to soak for 24 hours. After pressing it was fermented in tanks. Barrel fermentation takes place in our Szegi cellar where we let this type of wine age in 136-500 liter barrels for at least 18 months.

Blue cheese with orange purée in a pastry basket.

The wine is expected to be commercially available in 2017.
Tokaji Essencia sweet 2013

Defined by the special tastes and aromas of the aszú berries, sugar and mineral substances. It’s colour is a vibrating golden-yellow and it’s flavour and fragrance is characterised by a great balance between zesty fruitiness and the intense botrytis traits.

Serving temperature: 10-11 °C
The Tokaji Essencia is made from individually harvested aszú berries which are affected by noble rot and become botrytised on the grapevine as a result of Botrytis Cinerea. The 2013 vintage was an outstanding one, we managed to harvest high quality aszú berries fully encompassed by botrytis.
This Tokaji wine specialty is made from the extracted nectar of aszú (botrytised) berries when they are crushed under their own weight without using external pressure as they are piled up on top of each other.

Recommended before or after a meal, drunk on its own or perhaps with a fine Cuban cigar.

The wine is expected to be commercially available in 2017.
The Beginning of a New Era
Tokaji Cuvée dry 2014

Light greenish yellow colour. Its nose carries the crisp and refreshing traits typical to its vintage, with nice fruity mango and grapefruit notes, a bit of smoke and vibrant spring flowers. Tasting reveals the complexity of the Furmint-Hárslevelű-Sárgamuskotály blend. The scent is followed by harmony in its flavour, with ongoing fruitiness, the freshness of mango and a nice kiwifruit finish. It’s clean, fruity and delicate aroma carries over nicely, and wholesome complexity dominates with a great acid-sugar-alcohol balance.

Serving temperature: 10 °C
This wine was made from sorted healthy grapes sourced through our premium partnership programme. The Sárgamuskotály variety was harvested in the middle of September, while the Furmint and Hárslevelű varieties were in October.
This blend is made from three base wines of different materials. Prompt and gentle processing came after the harvest, followed by two days of tank settling, with barrel settling for Furmint. Furmint was fermented in tanks and casks, then matured in barrels. Hárslevelű and Sárgamuskotály were only fermented in tank. The first step in blending the wines involved adding Furmint. The resulting blend of 50% Hárslevelű and 45% Furmint was rested for one month, then 5% of Sárgamuskotály was added to create the right flavour. Different cultured yeasts were used for each grape variety including both the tank and casks of Furmint.

Olive-lime catfish bites on lamb’s lettuce.
Grapefruit marinated steamed trout rolled in black sesame seeds.

The wine is currently commercially available.
Premium Furmint dry 2014

Shows pure furmint character in its fragrance with gentle citrus fruit features and a slight smokey character due to ageing in barriques. The mineral character comes from the vineyard plots in Mád, the floral traits are typical of the Szarvas vineyard, and the fruitiness is picked up from plots in Tolcsva. Characteristic minerality, spicy aromas, round acids define its taste, which stays on the palate for quite some time.

Serving temperature: 12 °C
10 October 2014 Selected ‘small crate’ harvest from the Szarvas vineyard in Tarcal, and outstandingly high quality grapes from the most exclusive plots in Tokaj Hegyalja, which were purchased in the premium partnership programme.
Grapes are immediately transferred to the sorting table as they arrive, and are gently pressed off after hand selection. 5 hl new oak barrels were then used for fermentation, which we selected from two coopers’ M and L fired barrels. Partial malolactic fermentation was applied.

Porcini in pastry shells.
Sun-dried ham and pear brunoise.
Chicken-breast bite with vegetables on sprouts.
Mangalitza ham bun with lovage and pine nut ewe cheese.

The wine is currently commercially available.
Kővágó Furmint dry 2014

The pear and quince character of the wine and the furmint aromas of the grapes produce an excellent combination, coupled with the terroir minerality of the Kővágó plot in Mád.
The use of new casks for fermentation and maturing boosts the flavour and aroma described above. It is a full bodied wine that is long on the palate.

Serving temperature: 12 °C
September 20, 2014; from selected ‘small crate’ harvest from the Kővágó vineyard plot in Mád.
Despite the tough vintage, we managed to harvest good quality, healthy Furmint. Grapes were transferred to the sorting table in plastic crates, and were pressed off. The must was cold settled after gentle juice extraction. Fermentation was in new, M and L fired, 5 hectolitre barrels. Partial malolactic fermentation was applied.

Salmon tartare with fennel.
Rustic ham with honeyed pumpkin puree.
Chèvre bite with honeyed walnut and baguette chips.

The wine is currently commercially available.
Late Harvest Sárgamuskotály sweet 2014

Pale greenish yellow colour. Its scent shows black locust flowers, and the fresh blooming of the muscat vine, with a hint of botrytis. Smooth in taste, with botrytis notes due to overripening in addition to citrus and florals, with apricot and mint appearing at the end. Round acids maintain a nice, long, excellent balance. A truly noble late harvest sweet Tokaji wine.

Serving temperature: 10-12 °C
This wine was produced, in 85%, from the Szarvas plot, our own vineyard in Tarcal. Purchased Sárgamuskotály grapes were used for the remaining 15%. The late harvest took place at the end of October picking beautiful ripe and partly botrytised bunches together and without sorting.
The bunches were destemmed upon arrival, soaked for a night and then pressed. Cold-settling came next for 3-4 days, followed by tank fermentation at 14-16°C. Yeast culture was added as a starter, and a 20 day-long fermentation followed. Fermentation was stopped using bentonite, sulphur and chilling (-2°) after achieving optimal composition and the appropriate harmony of flavours. Filtration and bottling came next.

Foie gras bonbon on sweetbread.
Duck-breast fillet with dried peach.
Blue cheese mousse in bacon crumble on a pistachio sponge cake base.

The wine is currently commercially available.
Grand Selection
Tokaji Cuvée dry 2014

Light green-yellow in colour it’s clean aroma represents the cool, refreshing traits of the vintage excellently together with nice mango and grapefruit fruit flavours, vibrating spring flowers and a hint of smokiness. The wine’s complexity of the Furmint, Hárslevelű and Muscat lunel blend formulates a harmonic fruity taste with a fresh mango attribute complemented by a light kiwi finish. Fresh, light, clean and non-obtrusive this wine boasts a great acid-sugar-alcohol balance in it’s round complexity.

Serving temperature: 10 °C
This wine is made from healthy, undamaged grapes. The Muscat Lunel grapes were harvested in the middle of September, while the Furmint and Hárslevelű grapes were harvested in October.
This blend is made from three base wines. Immediately following the harvest we processed the grapes gently which was followed by a two-day long decantation in vats. The Hárslevelű and Muscat lunel was fermented in tanks, while the Furmint was fermented in tanks and barrels. The first step for compiling this wine was making the Furmint blend. We blended 45% Furmint with 50% Hárslevelű and left it to settle for a month and finally added 5% Muscat lunel to make the desired flavours up. We used different sorts of yeast for each type, including the different barrel and tank fermented Furmint wines.
The wine is currently commercially available.
Tokaji Furmint dry 2014

Colour is pale yellow with a green tinge. It has a clean, spicy nose with complex notes. The flavours are citrusy, fruity with some of the typical Tokaj-terroir minerality. its acidity is in balance with the residual sugar in the wine. It has a long, elegant finish. An excellent aperitif.

Serving temperature: 12 °C
The grapes were picked in fully ripe, healthy condition in the middle of October.
Immediately after harvesting, the grapes were processed gently in order to preserve varietal fruit character and the juice cold settled. Then the juice was racked off lees to innoculate it in stainless-steel tanks. Soon after finishing fermentation,the wine was fined, filtered and bottled.
The wine is currently commercially available.
Tokaji Sárgamuskotály semi-dry 2014

A light, fruity wine that carries every beauty and virtue of the Muscat Lunel kind in itself with a discreet appearance of the spicy Muscat Lunel grape’s aroma in it’s fragrance. Other than it’s nice balance of sugar and acidity it’s flavour is dominated by a mix of pear and lime which lingers long in the mouth. Light greenish-yellow in colour, with an elegant ripe fruit and citrus fragrance complemented by chamomile and eastern spices. Vibrating, crispy acids make this wine’s long finish whole.

Serving temperature: 10 °C
Harvested between 15-21 September 2014 into small crates in fully ripe, healthy and undamaged condition.
Muscat Lunel grapes make for excellent fresh, fruity wines. The undamaged grapes were immediately processed under gentle, low pressure, the extracted must was settled and treated with yeast cultures in low temperature. The wine was kept in a reductive environment until bottling in order to preserve the fruitiness and primary Muscat flavours.
The wine is currently commercially available.
Late Gold sweet 2013

Late harvest sweet wine. It has honey and fruity fragrances, accompanied with the exotic botrytis character of the shrivelled berries. It has the aromas of pear and quince apple jam, complemented by dried fruity, spicy notes. The palate has a beautiful harmony of sweetness and soft acidity. A hint of vanilla flavour is present with mango and grapefruit on the long finish.

Serving temperature: 11-12 °C
During the November 2013 harvest we collected mostly over-ripened, shrivelled and botrytised Furmint, Hárslevelű and Muscat Lunel bunches of grapes.
The Furmint-Hárslevelű-Muscat Blanc grapes were each processed separately. After being soaked in the press for one night, the grapes serving as raw material were pressed, and then the must extracted was cooled and sedimented. Following a controlled fermentation process, the wines were blended, matured in stainless-steel tanks then bottled in August, 2014.
The wine is currently commercially available.
Tokaji Wine Specialties
Crown Estates Tokaji Essencia sweet 2007

The wine is defined by an amber-golden yellow hue that is paired with an oily, dense texture. The deep botrytis notes become apparent in it’s aroma immediately that the significant smoky, smooth, oily texture carries on it’s shoulder that is made complete by a fruity finish. The wine has a very complex taste as a result of it’s lively acids and strong, penetrating botrytis traits.

Serving temperature: 10-11 °C
The 2007 vintage presented average weather conditions during the majority of the growing season therefore we managed to harvest all our produced grape varieties in fully ripe condition at the accustomed time.
The aszú (botrytised) berries are harvested from the vine-stocks individually and collected into special vats. As the accumulated aszú berries pile up on each other they are crushed under their own weight – without any extenal, mechanical aid – and free-run juice starts slowly dripping which in turn is extracted for the making of the Essencia. The free-run juice collected through this traditional method then goes through a slow, years-long process of fermentation in a persistent environment with a steady temperature of approximately 10°C and an outstandingly high (>90%) relative humidity in our centuries old wine cellar in Szegi.
The wine is currently commercially available.
Tokaji Aszú 6 puttonyos sweet 2001

The wine is currently commercially available.
Tokaji Szamorodni sweet 2013

The aroma has spicy characters with elegant botrytis and vanilla originating from the barrel-aging and complemented by a typical citrusiness. In its well-balanced flavour profile creamy toffee and citrus fruity characters make your palate water and keep lingering for a while.

Serving temperature: 10-12 °C
Sweet wine made from botrytised and shrivelled berries from the outstanding 2013 harvest in October.
The must was macerated overnight then cold-settled overnight after pressing. The wine was matured for over a year in Hungarian oak barrels in our underground Szegi cellar.
The wine is currently commercially available.
Tokaji Aszú 5 puttonyos sweet 2013

This wine displays a vibrant yellow tint. It has a highly complex fragrance. Botrytis due to the aszú berries, orange peel and brittle, figs and exotic flowers, and a hint of dill at the end. A very pure fruity flavour dominates upon tasting, with appearances of orange, quince and pear. The acids maintain the wine’s round and long body, and first-fill barrel fermentation supplements the palate nicely. Fades with a lime and grapefruit flourish at the end, leaving a matured, long mouthfeel. A true Tokaji specialty wine with great potential, looking forward to a long development stage.

Serving temperature: 12 °C
The 5 puttonyos Tokaji Aszú of 2013 was made exclusively from purchased aszú berries. 2013 was a very good vintage, yielding a harvest of high quality aszú berries completely interwoven by botrytis.
The base wine is mainly Furmint and Hárslevelű, but it also contains Zéta, Kabar and Kövérszőlő varieties. Aszú berries were added to the fermenting base wine, soaked for 24 hours, then cold-settled for 2 days. The wine was tank-fermented, then fined and filtered. Since April–May 2014, cask maturing has been taking place at our cellar in Szegi. The lot is stored in first and second-fill 5 hectolitre barrels made by three different Hungarian coopers.
The wine is currently commercially available.
Traditional Tokaji Wines
Tokaji Furmint dry

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grape of Furmint varietal using state-of-the-art winemaking technology.

Serving temperature: 11-12 °C
The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of quality grapes and separating different varieties during harvests.
Ez a bor hagyományos Tokaj-hegyaljai technikákkal készült. A szőlő teljes érésében került szüretelésre, majd a korszerű technológiával történő feldolgozás után kisméretű (220 liter körüli) fahordóban került érlelésre. Az érlelés során az elsődleges íz- és aromaanyagokhoz finomodott a fajtára jellemző ízek jellege, az alkohol és a savtartalom.
The wine is currently commercially available.
Tokaji Furmint semi-sweet

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grape of Furmint varietal using state-of-the-art winemaking technology.

Serving temperature: 11-12 °C
The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of quality grapes and separating different varieties during harvests. The 2015 vintage proved to be an excellent one.
This wine is made using winemaking techniques traditional to Tokaj-Hegyalja. The grapes were harvested in fully ripe condition and processed using state-of-the-art technology after which they were matured in small (c. 220 litres) wooden barrels. During the aging process the characteristic tastes of the variety, the alcohol content and the acidity finely adapted to the primary flavours and aromas of the wine.
The wine is currently commercially available.
Tokaji Sárgamuskotály semi-sweet

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grapes of Sárgamuskotály (Muscat Lunel) varietal using state-of-the-art winemaking technology.

Serving temperature: 11-12 °C
The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of quality grapes and separating different varieties during harvests. The 2015 vintage proved to be an excellent one.
This wine is made using winemaking techniques traditional to Tokaj-Hegyalja. The grapes were harvested in fully ripe condition and processed using state-of-the-art technology after which they were matured in small (c. 220 litres) wooden barrels. During the aging process the characteristic tastes of the variety, the alcohol content and the acidity finely adapted to the primary flavours and aromas of the wine.
The wine is currently commercially available.
Tokaji Hárslevelű semi-sweet

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grape of Hárslevelű varietal using state-of-the-art winemaking technology.

Serving temperature: 11-12 °C
The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of quality grapes and separating different varieties during harvests. The 2015 vintage proved to be an excellent one.
This wine is made using winemaking techniques traditional to Tokaj-Hegyalja. The grapes were harvested in fully ripe condition and processed using state-of-the-art technology after which they were matured in small (c. 220 litres) wooden barrels. During the aging process the characteristic tastes of the variety, the alcohol content and the acidity finely adapted to the primary flavours and aromas of the wine.
The wine is currently commercially available.
Tokaji Aranyfürt Cuvée semi-sweet

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grapes of Sárgamuskotály and Furmint varieties using state-of-the-art winemaking technology.

Serving temperature: 11-12 °C
The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of quality grapes and separating different varieties during harvests. The 2015 vintage proved to be an excellent one.
This wine is made using winemaking techniques traditional to Tokaj-Hegyalja. The grapes were harvested in fully ripe condition and processed using state-of-the-art technology after which they were matured and blended in small (c. 220 litres) wooden barrels. During the aging process the characteristic tastes of the varieties, the alcohol content and the acidity finely adapted to the primary flavours and aromas of the wine.
The wine is currently commercially available.
Late Harvest Wines
Late Harvest Tokaji Furmint sweet 2014

This fresh, fruity, light sweet wine introduces a new face for the Tokaji wines. By harvest time in late October the berries had become overripe due to the high number of sunny hours, developing a high sugar content and excellent analytic values. With the help of careful processing and the state-of-the-art technology the original fruitiness of the grape and the character of the Furmint variety was preserved resulting in a late harvest wine of the highest quality.

Serving temperature: 11-12 °C
The key to making a successful late harvest wine is in the careful selection of the harvest’s date. We aim to harvest at a time when we see the accumulation of fully ripe, shrivelled, sometimes botrytised berries so as to conceive these rich, fruity, light wines.
The introduction of our late harvest wines were founded on modern innovations and technology such as controlled fermentation and reductive technology. The harvested grapes were transported to our state-of-the-art processing plant in Tolcsva where following gentle crushing and destemming they were soaked for a few hours and finally pressed using vacuum membrane presses. The must was clarified by traditional sedimentation and fermented on a pre-determined temperature using selected yeasts.
The wine is currently commercially available.
Late Harvest Tokaji Sárgamuskotály sweet 2014

Straw-yellow in colour, the wine has an intensive aroma of acacia blossom combined with botrytis notes giving it a unique and special character. The aroma combines the fruitiness of the Sárgamuskotály (Muscat Lunel) grapes with notes of pear, peach and mint. The creamy texture and honey notes of the wine linger long in the mouth.

Serving temperature: 11-12 °C
The key to making a successful late harvest wine is in the careful selection of the harvest’s date. We aim to harvest at a time when we see the accumulation of fully ripe, shrivelled, sometimes botrytised berries so as to conceive these rich, fruity, light wines.
The introduction of our late harvest wines were founded on modern innovations and technology such as controlled fermentation and reductive technology. The harvested grapes were transported to our state-of-the-art processing plant in Tolcsva where following gentle crushing and destemming they were soaked for a few hours and finally pressed using vacuum membrane presses. The must was clarified by traditional sedimentation and fermented on a pre-determined temperature using selected yeasts.
The wine is currently commercially available.
Late Harvest Tokaji Hárslevelű sweet 2015

This fresh, fruity, light sweet wine introduces a new face for the Tokaji wines. By harvest time in late October the berries had become overripe due to the high number of sunny hours, developing a high sugar content and excellent analytic values. With the help of careful processing and the state-of-the-art technology the original fruitiness of the grape and the character of the Hárslevelű variety was preserved resulting in a late harvest wine of the highest quality.

Serving temperature: 11-12 °C
The key to making a successful late harvest wine is in the careful selection of the harvest’s date. We aim to harvest at a time when we see the accumulation of fully ripe, shrivelled, sometimes botrytised berries so as to conceive these rich, fruity, light wines.
The introduction of our late harvest wines were founded on modern innovations and technology such as controlled fermentation and reductive technology. The harvested grapes were transported to our state-of-the-art processing plant in Tolcsva where following gentle crushing and destemming they were soaked for a few hours and finally pressed using vacuum membrane presses. The must was clarified by traditional sedimentation and fermented on a pre-determined temperature using selected yeasts.
The wine is currently commercially available.
Reductive Wines
Tokaji Furmint dry 2014

Fresh, fruity, light Tokaji wine made using state-of-the art technology from healthy, fully ripened Furmint grapes.

Serving temperature: 11-12 °C
A base requirement for the production of these wines is that all processed berries are undamaged and uninfected. This helps preserve the characteristic fruitiness of the variety and keeps the refreshening traits of these light, elegant wines.
During the first phase of processing, we carefuly separated the berries from the stems after which we slit the berries and let the must soak together with the skin for a few hours. We separated the juice in gentle membrane presses and sorted and stored every variety coming from different vineyards separately. The free-run juice was separated from the lees through decantation. We used different kinds of selected yeasts for the different varieties of the cleared musts to innitiate the process of alcoholic fermentation. After the wine had fully fermented it underwent decantation and clarification before vacuum bottling.
The wine is currently commercially available.
Tokaji Sárgamuskotály semi-sweet 2013

Fresh, fruity, light Tokaji wine made using state-of-the art technology from healthy, fully ripened Sárgamuskotály (Muscat Lunel) grapes.

Serving temperature: 10-11 °C
A base requirement for the production of these wines is that all processed berries are undamaged and uninfected. This helps preserve the characteristic fruitiness of the variety and keeps the refreshening traits of these light, elegant wines.
During the first phase of processing, we carefuly separated the berries from the stems after which we slit the berries and let the must soak together with the skin for a few hours. We separated the juice in gentle membrane presses and sorted and stored every variety coming from different vineyards separately. The free-run juice was separated from the lees through decantation. We used different kinds of selected yeasts for the different varieties of the cleared musts to innitiate the process of alcoholic fermentation. After the wine had fully fermented it underwent decantation and clarification before vacuum bottling.
The wine is currently commercially available.
Pálinkas
Tokaji Muscat Blanc brandy

This elegant, traditionally made hungarian pálinka specialty exhibits all the virtues and characteristics of the fresh, spicy Sárgamuskotály (Muscat Lunel) grapes.

Serving temperature: 18-20 °C

This drink serves as a great aperitif or digestif for meals.

The pálinka is currently commercially available.
Tokaji Aszú pomace pálinka

Aszú pomace or aszú marc (aszútörköly) is the residue produced from the leftover skin and pulp of botrytised (aszú) grapes during the production of the famous Tokaji Aszú wines. The flavour and fragrance of the botrytised grape berries present in this drink emphasize the peculiar Tokaji characteristics. Made using traditional pálinka brewing techniques and matured in oak casks, this is a very special, unique Hungarian beverage - a real Hungaricum.

Serving temperature: 16-19 °C

The aszú pomace (aszútörköly) palinka as an aperitif drink is a great way to start a meal and is just as perfectly capable of providing a smooth finish to the culinary experience.

The pálinka is currently commercially available.
Koronás Pomace pálinka

Pomace or marc (törköly) is the residue produced from the leftover skin and pulp of grapes during pressing which makes an excellent base for pálinkas. The base incorporates the specific tastes and aromas of grape pomace, which makes for a special, unmistakable zest unlike any other pálinka. The character of pomace pálinka makes for a great companion to fulfiling the culinary experience both as an aperitif and a digestif.

Serving temperature: 15-18 °C

The pomace (törköly) pálinka as an aperitif is a great way to start a meal and is just as perfectly capable of providing a smooth finish to the culinary experience.

The pálinka is currently commercially available.
Grand Tokaj supports responsible drinking.
Consumption of our alcoholic drinks is not recommended for young people under 18.
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