Tokajské vína

We continue on the base of wealthy viniculture tradition in slovak part of Tokay area. Tokay wines belong to yellow natural wines.

Tokay selection 3 , 4 and 5 - tubs are royal wines of Tokay. They are produced by traditional technology using 'cibebas' - grapes affected by mould 'Botrytis cinerea Persoon', which give a special immutable taste and aroma to Tokay wine. Particular vested cultivars (special sorts) only can be used for graping and production process of Tokay wines. The cultivars are: Furmint - it counts 65% in Tokay cultivar composition, Lipovina - 25%, Yellowish Geranium - 10%. Other cultivars cannot be used for production of Tokay wines.

There is a bread taste - "chlebovinka" in wines because of oxygen presence during grape and wine maturing.

Tokay grape wines production depends on number of factors, which influence fermenting processes during making Tokay table dry and sweet wines and selections. During unfavourable years grapes is picked up befor it is damaged by rot. Grape is squeezed immediately and juices are fermenting in big wooden casks. Fermented young wines are racked into casks of volume 150 - 250 liters. After maturing in casks Tokay table wine is dry, and it has 11-12% of alcohol, soft golden yellow color, and more of siccative acids (max. 1,2 g/l).

Another sort of Tokay wines is "Samorodne" dry wine. The matured wine without cibebas is used for its prodution. Haze from grapes without seeds ferments for 12-24 hours while colouring and bouquet agents are soaked. and partial enzymatic oxidation runs. The wine racks from bigger casks to smaller ones after about 1 month of fermentation. The wine matures there for a long time at temperature 11-14`C. The smaller casks are not filled up to the top because of oxidation processes. "Samorodne“ Tokay dry wines must have goldish-yellow color, at least 13% of etanol, 20 g/l of sugarless extract, minimum 1,6 g/l of ash, and at most 1,2 g/l of siccative acids.