Tokaji Aszu 6 puttonyos 50 cl

The 6 putonnyos of Oremus, an exceptional Tokay...

Serve with: Foie gras, Desserts, Blue-veined cheeses

Serve at 10-12°C

Oremus de Vega Sicilia

This estate belongs to the Alvarez family, who own the Véga Sicilia and Alión estates. The Oremus estate is located in the north of the Tokaj region (Tokaji), which itself is located in the north-east of Hungary on the southern slopes of the Zemplen mountains and comprises 6,000 hectares of vineyards.
The climate is continental with long, hot autumns accompanied by regular fogs that literally camp out on the vineyard. The heat and fog favour the development of noble rot.
As in all regions where the greatest sweet wines are produced, the development of botrytis cinerea (noble rot) is not guaranteed. The sweet wines called Aszú are therefore only produced in years when the grapes are affected by noble rot.
The grape varieties are Furmint (55%), Harslevelü (40%) and Muscat de Lunel (5%).

Its dominant grape variety: Fürmint

A noble white grape variety of the Hungarian vineyards, it is a must in the blend of Tokaj wines. It is a variety that is planted discreetly all over the world, including in France. Indeed, it was introduced at the beginning of the 19th century in the Gard and Hérault regions, as well as in Touraine and Aude. A very sweet grape variety with a very marked acidity, essential in any great sweet wine. Late ripening and with a thin skin, Furmint is very sensitive to noble rot. It is traditionally associated with Harslevelu in Tokaj, which is complementary in its contribution.

Learn more about Hungary:

Few countries have such a strong wine (and culinary) tradition as Hungary. Hungarian wine historically ranks third, behind that of France and Germany, in terms of refinement and respect for tradition. While Italian viticulture was still essentially primitive, each Hungarian wine region was already producing wines of very high quality using indigenous grape varieties. The return to a more liberal system over the past decade has encouraged the country to produce quality wines from excellent grape juice.

Typical Hungarian wine is white, or rather golden, distinctly sweet, but it is not a dessert wine as it is fiery, with incandescent touches, and goes well with fatty and spicy dishes that no light wine would support. Hungary's list of great white grape varieties begins with the strong, acidic Fürmint and the less sweet but more aromatic Harslevelü (the Tokaj grape). The wine-growing heritage amounts to about 150,000 ha.