Tokaji Aszú

Tokaji Aszú (toe-kye ah-zoo), with Aszú meaning "dried" in Hungarian, refers to the noble rot grapes used to make this exceptional dessert wine. Known for its rich flavors of dried apricots, honey, and saffron, Aszú offers both sweetness and vibrant acidity, making it a favorite of royalty for centuries.

How it’s Made

Tokaji Aszú is crafted from select grapes like Furmint, Hárslevelű, and Sárgamuskotály. These grapes are particularly suited to developing botrytis, the fungus responsible for noble rot. The botrytis fungus concentrates sugars and flavors in the grapes, creating Tokaji’s signature sweet complexity.

Unique Climate Conditions

Tokaj’s unique climate, with mist and humidity from the Tisza and Bodrog rivers, promotes the noble rot in the mornings and then the sunny, dry afternoons dry out the berries preventing too much rot at once. Overall, the noble rot concentrates the sugars and flavors in the grapes while maintaining high acidity, essential for the balance in the final wine.

Multiple Harvests

Aszú berries, shriveled and affected by botrytis, are handpicked over weeks through multiple harvests in the vineyard. Only fully botrytized grapes are harvested. This meticulous process ensures Tokaji Aszú’s exceptional quality and complexity.

Base Wine & Maceration

Once the Aszú berries are harvested, they are added to a dry base wine. The grapes and their skins are macerated with the base wine for up to 36 hours. This step allows the sugars, flavors, and aromas concentrated in the Aszú berries to be absorbed into the wine. The botrytized berries add sugar, acid, and flavors of dried fruits, honey, saffron, marmalade, and ginger.

Sugar Levels & Puttonyos

The amount of Aszú berries added to the base wine determines the sweetness level, known as “puttonyos”. The wine’s sweetness is measured in terms of residual sugar:

• 5 puttonyos: At least 120 grams of sugar per liter.
• 6 puttonyos: A minimum of 150 grams of sugar per liter.

Aging in Cellars

After maceration, the skins are pressed away and the wine is transferred to 220 liter Hungarian oak barrels called Szerednyei for a long, slow fermentation and aging. These barrels are stored in the cool, humid cellars of Tokaj, carved into the volcanic hills. The slow aging process changes the wine’s color to deep gold and adds flavors of spice, nuts, and a waxy character.

Tokaji Aszú wines are aged for at least 18 months, though many are kept in barrels for longer, enhancing their intensity and complexity

Tokaji Aszú Facts

Wine of Kings: Tokaji Aszú has been cherished by European royalty for centuries. Louis XIV of France famously called it the "Wine of Kings, King of Wines."

Oldest Classified Wine Region: Tokaj was established as the world’s first classified wine region in 1737, decades before Bordeaux or Champagne.

Noble Rot Magic: The unique process of noble rot, or Botrytis cinerea, is crucial to the creation of Tokaji Aszú’s distinct flavor profile, adding complexity and depth to its sweetness.

Legendary Aging Potential: Tokaji Aszú is renowned for its ability to age gracefully over decades with well-preserved bottles, dating back to the 19th century, still offering remarkable drinking experiences.

Historical Diplomacy: Tokaji Aszú was often used as a diplomatic gift by the Hungarian monarchy and played a part in forging alliances with other European courts.