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Wine of Kings, King of Wines

Wine of Kings, King of Wines

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Aged Wines

WINE RIPENING

To get the typical complexity, roundness and typical bread taste, the Tokaj wines have to ripen in small oak casks in deep wine tufa cellars. The fame of Tokaj wine cellars goes in hand with hand with famous Tokaj selections. From 10 up to 50 years old treasures are hidden in legendary underground labyrints. The most precious gem we have in our wine cellar is 3 puttonyos Tokaj from 1963!!! In the wine cellars reigns black cellar rot-CLADOSPORIUM CELLARE,with survives thank to wine and alcohol vapours and lives in beautiful symbiosis with Tokaj wine.The temperature in wine cellar is   10-12*C and relative humidity around 90%

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THE TOKAJ LABEL

 

Tokaj wine cellars were built during the Turkish invasions of the 16th and 17th centuries. Although they were originally designed as hiding places for troops and supplies, villagers soon discovered that the wine they stored here tasted much, much better than that stored above ground.

 

That’s because the temperature and humidity stay constant year-round—10 ºC and 95% humidity.

 

Between occasional raids by the Turks, enterprising villagers found time to cultivate vines and ferment their wine in these cellars, and the Tokaj label was legally established in 1655.

THICK BLACK FUZZ

The black fuzz on the walls of the Tokaj caverns, Cladosporium cellare, filters the air, eats bacteria and regulates humidity. Valuable fungus  acts like a powerful air filter.

It eats bacteria that could be dangerous for the wines and regulates the humidity.

 

The Tokaj region is the only place in the world where this fungus grows naturally.

 

The wine that made Tokaj world famous is Vyber (in Hungarian: aszú). This sweet dessert wine is made from cibebs, Tokaj varietal grapes that have been exposed while still on the vine to another fungus, Botrytis cinerea.

"CIBEBY"

These natural raisins are picked in one day, always after the 25th of October. The 'cibéby' are trampled in huge vats to form a paste. Wine is then poured on the paste and left to soak. The product is transferred to wooden casks where it will age for up to six years in these special Tokaj wine cellars. The Cladosporium cellare on the walls will give the wine a rich sherry flavor.

 

These 'cibéby,' or raisins, are trampled and added to Tokaj wine to give it its unique flavor.

 

The ratio of cibéby to wine is indicated on the label of all Tokaj Vyber wine by its putno rating, which ranges from three to six. In old Slovak, putna was a barrel. A putno rating of three means that three barrels of cibéby have been added to 136 litres of wine, while a rating of four means four barrels have been added, and so on. The higher the putno rating, the sweeter, stronger and more expensive the wine will be.

The Duke of Transylvania, Frantisek Rákoczi II, sent his own six putno wine to Louis XIV, who termed it "Vinum Regum, Rex Vinorum" - "Wine of Kings, King of Wines."

 

In the 18th century Tokaj wine became famous as a medicine for healing anemia and nerve illnesses.

Tokaj was also the favorite drink of Peter the Great, Catherine the Great, Voltaire, and Goethe. Beethoven and Schubert dedicated songs to it.

 

This region was once part of the sprawling historic Tokaj wine region of the Kingdom of Habsburgs. After WWI, new borders left two square miles of this region cut off from the rest.

This is the same fungus that is used in the production of French Sauternes, as well as Chenin Blanc, Gewurztraminer, Riesling, and Sauvignon Blanc. It causes the grapes to shrivel, intensifying their sugar and flavor.

! SPECIAL DELIVERY 3 WEEKS !

Aged Wines Are stored In TOKAJ CELLARS in SLOVAKIA.

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