Vintage wine from the Tokaj & Co winery
The Slovak winemakers from Tokaj & CO aren’t in a hurry with their wine. That’s why it’s so delicious.
Their Tokaji wine is created in nearly the same way as in the 17th century. Slowly, with balance, and with love for the craft.
They prune the grapevines so they bear little fruit, but it’s of high quality. Then they let the grapes ripen and ripen until they become botrytized. That is, the berries are transformed by a noble fungus. The botrytized grapes are harvested by hand and placed into wooden baskets called puttonyos. More…
One picker is only able to harvest 8 kg of botrytized grapes per day.
Ancient cellars excavated from tuff – an igneous volcanic mineral – take care of the rest. Here, the wine matures for a looong time.
For example, 6-puttonyos wines rest in the cellar for at least 8 years.
Yes, it’s an extremely slow process. But it’s worth it. Each drop of Tokaji wine from Tokaj & CO delights lovers of sweet wines. Even those of you who want to try something new, that was honestly made. But which one should you choose?
- Puttonyos The more puttonyos, the more botrytized grapes are in the wine and the more distinctive it tastes.
- Szamorodni wine The winemakers don’t separate the botrytized grapes from the rest. This makes each vintage unique.
- Forditáš It’s created by macerating pressed botrytized grapes in a szamorodni wine. It’s fresh and light.
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Sommelier Jan Pánek
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