Tokaj CAI XIN RONG Tokaj wine region TokajHegyalja

Tokaj wine region • Tokaj-Hegyalja • Started in the 16 th, 17 th century

Characteristics üSoil and microclimate(at the confluence of the Bodrog and the Tisza Rivers) üIndigenous

Ø Dependent on the development of a necrotrophic fruit fungus called gray mold, or

Types of Tokaj wine üDry Wines üSzamorodni üAszú(Tokay) - 3, 4 PUTTONYOS(discontines since 2013)

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Tokaj CAI, XIN RONG

Tokaj wine region • Tokaj-Hegyalja • Started in the 16 th, 17 th century • In North-East Hungary and South-East Slovakia. (Due to the Treaty of Trianon, a smaller part of the historical wine region now belongs to Slovakia) • Famous for sweet wines • Tokaj has been declared a World Heritage Site in 2002

Characteristics üSoil and microclimate(at the confluence of the Bodrog and the Tisza Rivers) üIndigenous grape varieties -Furmint -Hárslevelű -Yellow Muscat (Hungarian: Sárgamuskotály) -Zéta (previously called Oremus - a cross of Furmint and Bouvier grapes) -Kövérszőlő -Kabar (a cross of Hárslevelű and Bouvier grapes) üCellars üAppellation system

Ø Dependent on the development of a necrotrophic fruit fungus called gray mold, or botrytis. Ø The mold develops on the berries in moist conditions and then dries when the sun comes out. Ø This process of rotting and drying causes the grapes to shrivel and become sweet. Ø In Hungary, the grapes affected with this mold are called Aszú berries, and they are carefully separated from the rest of the grapes to be used in Tokaji production.

Types of Tokaj wine üDry Wines üSzamorodni üAszú(Tokay) - 3, 4 PUTTONYOS(discontines since 2013) - 5 P (Tokaj Aszú) - 6 P üEszencia(most sweet and expensive) üFordítás üMáslás

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