THE PANNON TOKAJ WINERY WAS ESTABLISHED IN THE YEAR OF 2000 IN HUNGARY.
THE TOKAJ-HEGYALJA WINE REGION LOCATES TO NORTH-EAST DIRECTION FROM THE CAPITAL OF BUDAPEST, APPROX. 2 HOURS OF CAR DRIVING.
A SMALLER SIZE, FAMILY OWNED COMPANY. THE CULTIVATED AGRICULTURAL LANDS ARE 22 HECTARES, THE ANNUAL CAPACITY IS APPROX. 250,000,- BOTTLES / YEAR.
EXPORTING WORLDWIDE : EUROPE, ASIA, AUSTRALIA, AFRICA AND NORTH AMERICA.
Tokaji Aszú is the only wine in the world,
- which is still produced by a more than 400-year old method,
- which is fermented in traditional small casks of 136 liters (called „gönci hordó” in Hungarian).
Tokaji Aszú is one of the very few wines in the world, which keeps on maturing in the bottle, but it’s the only wine, which producing technology ends up in years of bottle maturing (to enjoy the beneficial effects of the special fungus – Cladosporium cellare - poliferating in Tokaj rock cellars).
The „aszú” berries (botrytised berries) are picked piece by piece and are collected in wooden hods, called „puttony” in Hungarian (accomodating app. 25 kgs of grapes).
Classification than goes by the number of „puttony” of „aszú” berries added to a „gönci cask” (136 liters) of base wine. This will also define the residual sugar content of the wine. The lowest quality is 3 „puttonyos”, the highest is 6 „puttonyos” (but it is very rare). The low-alcohol honey-sweet wine made only from „aszú” berries is called „essencia”.
The Tokaji Aszú is a dessert wine (sweet), not a table wine. So either you just enjoy it in itself (like you drink sherry with Sunday-afternoon visitors), or you drink it along with the dessert served in the end of the dinner.
Nevertheless, certain „delikatessen”, especially appetizers – like e.g. foie gras – match nicely with the rich palate of the wine.
Drinking temperature: 9-10 °C
Drinking glass: small sherry glass (12 cl max)