Vinohradnícka oblasť Tokaj

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

Styles

Natural factors

Soils of volcanic origin: andesites, rhyolites and their tuffs form the basis of heavy clayey and clay-loam soils rich in minerals.
Stony volcanic soil accumulates heat during the day and radiates it at night, thereby moderating temperature fluctuations and promoting vine ripening.
Continental climate: long dry autumn with morning mists; the area is sheltered from the north by the Zemplínske vrchy, while southerly winds bring the dry conditions favourable for Botrytis.
Vineyards are situated exclusively on south-, southeast- and southwest-facing slopes at elevations of 105–320 m a.s.l.; the relief is of a hilly, undulating character.

Human factors

Furmint was introduced by Italian colonists under Béla IV in the 13th century; the first výberové víno was produced in 1650.
Cibéby are produced by adding them to the wine in a precise ratio; the wines mature in oak barrels in tuff cellars.

Product characteristics

Volcanic soil imparts higher minerality and body expressed as extract to the wines; the extract is 1–3 g/l higher than in other Slovak wine regions.
The acid content of the resulting wines reaches 6–10 g/l; the climatic conditions also promote the formation of botrytised cibéby.

Terroir / wine link

Volcanic soil (andezit, ryolit, tuffs) imparts higher minerality and body expressed as extract to the wines.

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