Vinification

TKJ Rosé
Our primary consideration when choosing harvest date is to preserve freshness, fruit and lively acidity. The grapes are pressed immediately upon arrival at the cellar and then we commence with the controlled fermentation which is followed by ageing in stainless steel containers all in order to preserve as much fruit character as possible.

TKJ Furmint dry
Right after arriving in the cellar healthy bunches are destemmed and gently pressed. To preserve the fresh and fruity scents and aromas the juice goes through controlled fermentation and 80% is aged in stainless steel tanks. The rest is aged in used barrels.

TKJ Furmint sweet
This is a wine made from late harvested bunches of grape containing both healthy and shrivelled berries. A gentle pressing is followed by fermentation in stainless steel tanks with temperature control to preserve the primary aromas. The wine then is aged in stainless steel tanks.

Single vineyard dry
Healthy grapes are destemmed and crushed followed by partial soaking and gentle pressing. 400 l vats of various ages made by different coopers are used for fermentation which takes place at a regulated temperature. The wine is left on its lees until the end of winter and then the ageing is continued in barrels until bottling in the summer.

Tokaji Szamorodni dry
the bunches chosen for this dry szamorodni contained shrivelled and aszú berries up to 75%. After soaking for 14-16 hours the grapes are gently pressed and then the wine is fermented and aged for at least 18 months in 220 l barrels.

Tokaji Szamorodni sweet
The bunches chosen for this dry szamorodni contained shrivelled and aszú berries up to 10-15%. After soaking for 14-16 hours the grapes are gently pressed and then the wine is fermented and aged for at least 18 months in 220 l barrels.

Tokaji Aszú
The aszú berries were collected from several first class vineyards and then soaked in still fermenting must produced by pressing healthy and shrivelled berries. The length of soaking is decided by tasting but it never exceeds 24 hours. To achieve topmost quality all the juice gained after pressing is used without any dilution. Fermented and aged in used 220 liter barrels.