TOKAJSKÉ VÍNO zo slovenskej oblasti

Slovakia · DOP · Tokaj · -1 commune(s)

Styles

Natural factors

Soils of volcanic origin: andezity, ryolity and their tuffs form the basis of heavy argillaceous and clay-loam soils rich in minerals.
Kontinentálne podnebie; a long dry autumn with morning mists promotes the development of noble rot Botrytis cinerea on the grapes.
The Zemplínske vrchy hills shelter the region from the north; southerly winds bring the aridity favourable for the formation of raisin-dried berries (cibéby).
Vineyards only on south-, southeast- and southwest-facing slopes, at elevations of 105–320 m above sea level.
Sopečná vulkanická pôda imparts greater minerality to the wines; the extract of tokajské vína is 1–3 g/l higher than in other Slovak regions.

Human factors

Furmint was brought to the region by Italian colonists in the 13th century; the first selection wine was produced in 1650.
The wine matures in tuff cellars (8–12 °C) colonised by the mould Cladosporium cellare and in oak barrels — a tradition dating back to the 15th century.

Product characteristics

Botrytised wine: aromas of honey, linden blossom, acacia, quince and apricot; sugar concentrated to 55–65 % in the cibéby.
Ageing in tuff cellars (8–12 °C) with the mould Cladosporium cellare in wooden barrels shapes the colour, bouquet and flavour of the wines.

Terroir / wine link

Sopečná pôda (andezit, ryolit, tufy) imparts greater minerality and body to the wines, expressed in the extract — 1–3 g/l more than elsewhere in Slovakia.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.