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| The sweet Tokaj spontaneous wine is made from grapes in such a way that the cibéb raisins are not removed from their stalks, leaving a residue sugar level of 20-50g/l after fermentation and ageing. For the production of dry Tokaj spontaneous wine, aged wine without cibéb raisins is used. |
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| The production of Tokaj grape variety wines depends on many factors which can influence the fermentation processes for obtaining dry and semi-sweet Tokaj wines. The grapes are pressed immediately and the must ferments in large wooden casks. |
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| Tokaj selection 3, 4 , 5, 6-puttons wines are the top Tokaj wines. They are produced by a traditional technology using so-called cibéby-raisins, which give the wines a particular, unique taste and aroma as a result of the effect of the noble Botrytis cinerea Persoon rot. |
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