{"id":71,"count":5,"description":"

When autumn mists from the Bodrog and Tisza rivers cling to the slopes of the Zempl\u00e9n Mountains, followed by warm, dry afternoons, the berries of Furmint and H\u00e1rslevel\u0171 shrivel under the influence of noble rot, Botrytis cinerea, into raisin-like Asz\u00fa berries. From these is born Tokaji, Hungary\u2019s most celebrated sweet dessert wine, produced as Asz\u00fa, Szamorodni, or the rare Tokaji Essencia. Alongside these, the region also produces dry and off-dry wines from Furmint, which on volcanic soils are taut and smoky in character. Our Tokaji wines come from Kir\u00e1lyudvar estate in Tarcal, where the vineyards are farmed biodynamically.<\/p>\n\n

More about the region<\/a><\/div>","link":"https:\/\/www.lebendigeweine.de\/en\/tokaj-bio-weine-und-naturweine\/","name":"Tokaj","slug":"tokaj-bio-weine-und-naturweine","taxonomy":"product_cat","parent":70,"meta":[],"menu_order":0,"yoast_head":"\nTokajer: edels\u00fc\u00dfe Weine vom Weingut Kir\u00e1lyudvar<\/title>\n<meta name=\"description\" content=\"Tokajer aus Ungarn: edels\u00fc\u00dfe Weine, die durch Botrytis cinerea entstehen, dazu biologisch erzeugte Rarit\u00e4ten des Weinguts Kir\u00e1lyudvar aus der Region Tokaj.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lebendigeweine.de\/en\/tokaj-bio-weine-und-naturweine\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tokajer: edels\u00fc\u00dfe Weine vom Weingut Kir\u00e1lyudvar\" \/>\n<meta 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biologisch erzeugte Rarit\u00e4ten des Weinguts Kir\u00e1lyudvar aus der Region Tokaj.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lebendigeweine.de\/en\/tokaj-bio-weine-und-naturweine\/","og_locale":"en_GB","og_type":"article","og_title":"Tokajer: edels\u00fc\u00dfe Weine vom Weingut Kir\u00e1lyudvar","og_description":"Tokajer aus Ungarn: edels\u00fc\u00dfe Weine, die durch Botrytis cinerea entstehen, dazu biologisch erzeugte Rarit\u00e4ten des Weinguts Kir\u00e1lyudvar aus der Region Tokaj.","og_url":"https:\/\/www.lebendigeweine.de\/en\/tokaj-bio-weine-und-naturweine\/","og_site_name":"Lebendige 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WEINE"},"image":{"@id":"https:\/\/www.lebendigeweine.de\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/lebendigeweine","https:\/\/x.com\/lebendigeweine","https:\/\/instagram.com\/lebendigeweine"]}]}},"second_description":"<div data-no-translation=\"true\"><h2>Tokaji wine from the Zempl\u00e9n: volcanic rock, loess and autumn mist<\/h2>\n<p>The wine region lies in north-eastern Hungary on the southern foothills of the Zempl\u00e9n mountains, where the Bodrog flows into the Tisza; a small area across the border in Slovakia also bears the name Tokaj. The hills are <strong>volcanic in origin<\/strong>: andesite, rhyolite and tuff, overlain by weathered clay soils and, on Tokaj Hill itself, a blanket of loess. In autumn the rivers bring morning mists, followed by sunny, dry afternoons; under this alternation botrytis spreads without letting the grapes rot. The area was delimited by royal decree as early as the 18th century, and since 2002 the cultural landscape with its cellars dug into the tuff has been a UNESCO World Heritage Site.<\/p>\n<h2>Tokaji Asz\u00fa and the logic of puttonyos<\/h2>\n<p>For Asz\u00fa, the shrivelled berries are picked individually from the bunches over several weeks, crushed into a paste and steeped in must or young wine, which draws out their sugar, acidity and aroma. A <strong>puttony<\/strong> is the wooden harvesting hod in which the Asz\u00fa berries were collected, and the number of puttonyos indicated how many hods of Asz\u00fa paste were added to a cask of base wine. The more puttonyos, the sweeter and denser the wine; today the law defines the levels by residual sugar, and <strong>6 puttonyos<\/strong> stands for the densest form of Asz\u00fa. Pouring must or wine a second time over the pressed Asz\u00fa paste produces Ford\u00edt\u00e1s, while wine made over the Asz\u00fa lees is M\u00e1sl\u00e1s; both are rare today.<\/p>\n<h2>Tokaji Essence, Szamorodni and dry Furmint<\/h2>\n<p><strong>Tokaji Essence<\/strong>, Eszencia in Hungarian, is the juice that runs off under nothing but the weight of the collected Asz\u00fa berries. It is so rich in sugar that the yeasts take years and reach only a few per cent of alcohol; our vintages are at 3 and 4 per cent. Szamorodni means roughly \"as it grew\": the grapes are picked as whole bunches with their botrytised berries, without selection. The result is either a sweet Szamorodni or a dry one, which often matures under a layer of flor yeast and smells of walnut and bread crust. Dry <a href=\"\/en\/sorte\/furmint\/\">Furmint<\/a> shows high acidity, quince, lime and a smoky note from the volcanic rock, while <a href=\"\/en\/sorte\/harslevelue\/\">H\u00e1rslevel\u0171<\/a> brings linden blossom and honey and rounds out the blends.<\/p>\n<h2>Biodynamic Tokaji: Kir\u00e1lyudvar in Tarcal<\/h2>\n<p>The <a href=\"\/en\/kiralyudvar\/\">Kir\u00e1lyudvar<\/a> estate, whose name means royal court, is based in Tarcal at the foot of Tokaj Hill and works biodynamically. Its range extends from the off-dry Tokaji Furmint Demi-Sec 2022 from Furmint and H\u00e1rslevel\u0171, through the Late Harvest Furmint Teraszok 2018 from the single vineyard Lapis, to the Tokaji 6 Puttonyos Asz\u00fa 2012, which smells of linden and orange blossom, mint, saffron and smoke. The <a href=\"https:\/\/www.lebendigeweine.de\/en\/tokaji-6-puttonyos-aszu-lapis-2003-kiralyudvar\/\">Tokaji 6 Puttonyos Asz\u00fa Lapis 2003<\/a> shows caramel, baked apple, dried apricots and honey. The <a href=\"https:\/\/www.lebendigeweine.de\/en\/tokaji-esszencia-2002-500ml-kiralyudvar\/\">Tokaji Esszencia 2002<\/a> and the previous vintage are dark amber with candied quince and light tobacco. All available Tokaji wines can be found in the list above.<\/p>\n<\/div>","second_description_i18n":{"en":"<h2>Tokaji wine from the Zempl\u00e9n: volcanic rock, loess and autumn mist<\/h2>\n<p>The wine region lies in north-eastern Hungary on the southern foothills of the Zempl\u00e9n mountains, where the Bodrog flows into the Tisza; a small area across the border in Slovakia also bears the name Tokaj. The hills are <strong>volcanic in origin<\/strong>: andesite, rhyolite and tuff, overlain by weathered clay soils and, on Tokaj Hill itself, a blanket of loess. In autumn the rivers bring morning mists, followed by sunny, dry afternoons; under this alternation botrytis spreads without letting the grapes rot. The area was delimited by royal decree as early as the 18th century, and since 2002 the cultural landscape with its cellars dug into the tuff has been a UNESCO World Heritage Site.<\/p>\n<h2>Tokaji Asz\u00fa and the logic of puttonyos<\/h2>\n<p>For Asz\u00fa, the shrivelled berries are picked individually from the bunches over several weeks, crushed into a paste and steeped in must or young wine, which draws out their sugar, acidity and aroma. A <strong>puttony<\/strong> is the wooden harvesting hod in which the Asz\u00fa berries were collected, and the number of puttonyos indicated how many hods of Asz\u00fa paste were added to a cask of base wine. The more puttonyos, the sweeter and denser the wine; today the law defines the levels by residual sugar, and <strong>6 puttonyos<\/strong> stands for the densest form of Asz\u00fa. Pouring must or wine a second time over the pressed Asz\u00fa paste produces Ford\u00edt\u00e1s, while wine made over the Asz\u00fa lees is M\u00e1sl\u00e1s; both are rare today.<\/p>\n<h2>Tokaji Essence, Szamorodni and dry Furmint<\/h2>\n<p><strong>Tokaji Essence<\/strong>, Eszencia in Hungarian, is the juice that runs off under nothing but the weight of the collected Asz\u00fa berries. It is so rich in sugar that the yeasts take years and reach only a few per cent of alcohol; our vintages are at 3 and 4 per cent. Szamorodni means roughly \"as it grew\": the grapes are picked as whole bunches with their botrytised berries, without selection. The result is either a sweet Szamorodni or a dry one, which often matures under a layer of flor yeast and smells of walnut and bread crust. Dry <a href=\"\/en\/sorte\/furmint\/\">Furmint<\/a> shows high acidity, quince, lime and a smoky note from the volcanic rock, while <a href=\"\/en\/sorte\/harslevelue\/\">H\u00e1rslevel\u0171<\/a> brings linden blossom and honey and rounds out the blends.<\/p>\n<h2>Biodynamic Tokaji: Kir\u00e1lyudvar in Tarcal<\/h2>\n<p>The <a href=\"\/en\/kiralyudvar\/\">Kir\u00e1lyudvar<\/a> estate, whose name means royal court, is based in Tarcal at the foot of Tokaj Hill and works biodynamically. Its range extends from the off-dry Tokaji Furmint Demi-Sec 2022 from Furmint and H\u00e1rslevel\u0171, through the Late Harvest Furmint Teraszok 2018 from the single vineyard Lapis, to the Tokaji 6 Puttonyos Asz\u00fa 2012, which smells of linden and orange blossom, mint, saffron and smoke. The <a href=\"https:\/\/www.lebendigeweine.de\/en\/tokaji-6-puttonyos-aszu-lapis-2003-kiralyudvar\/\">Tokaji 6 Puttonyos Asz\u00fa Lapis 2003<\/a> shows caramel, baked apple, dried apricots and honey. The <a href=\"https:\/\/www.lebendigeweine.de\/en\/tokaji-esszencia-2002-500ml-kiralyudvar\/\">Tokaji Esszencia 2002<\/a> and the previous vintage are dark amber with candied quince and light tobacco. All available Tokaji wines can be found in the list above.<\/p>","fr":"<h2>Vin de Tokaj du Zempl\u00e9n : roche volcanique, l\u0153ss et brumes d'automne<\/h2>\n<p>La r\u00e9gion viticole se situe au nord-est de la Hongrie, sur les contreforts m\u00e9ridionaux des monts Zempl\u00e9n, l\u00e0 o\u00f9 le Bodrog se jette dans la Tisza ; une petite partie, de l'autre c\u00f4t\u00e9 de la fronti\u00e8re en Slovaquie, porte \u00e9galement le nom de Tokaj. Les collines sont <strong>d'origine volcanique<\/strong> : and\u00e9site, rhyolite et tuf, recouverts de terres argileuses alt\u00e9r\u00e9es et, sur le mont Tokaj lui-m\u00eame, d'un manteau de l\u0153ss. En automne, les rivi\u00e8res apportent des brumes matinales, suivies d'apr\u00e8s-midi ensoleill\u00e9s et secs ; sous cette alternance, le botrytis se d\u00e9veloppe sans faire pourrir les raisins. D\u00e8s le XVIIIe si\u00e8cle, la r\u00e9gion a \u00e9t\u00e9 d\u00e9limit\u00e9e par d\u00e9cret royal, et depuis 2002 ce paysage culturel, avec ses caves creus\u00e9es dans le tuf, est inscrit au patrimoine mondial de l'UNESCO.<\/p>\n<h2>Le Tokaji Asz\u00fa et la logique des puttonyos<\/h2>\n<p>Pour l'asz\u00fa, les baies fl\u00e9tries sont cueillies une \u00e0 une sur les grappes pendant des semaines, \u00e9cras\u00e9es en p\u00e2te puis mises \u00e0 mac\u00e9rer dans du mo\u00fbt ou du vin jeune, qui en extrait sucre, acidit\u00e9 et ar\u00f4mes. Un <strong>puttony<\/strong> est la hotte de vendange en bois dans laquelle on r\u00e9coltait les baies d'asz\u00fa, et le nombre de puttonyos indiquait combien de hottes de p\u00e2te d'asz\u00fa \u00e9taient ajout\u00e9es \u00e0 un f\u00fbt de vin de base. Plus il y a de puttonyos, plus le vin est doux et dense ; aujourd'hui, la loi fixe les niveaux d'apr\u00e8s le sucre r\u00e9siduel, et <strong>6 puttonyos<\/strong> correspond \u00e0 la forme la plus dense de l'asz\u00fa. Si l'on verse une seconde fois du mo\u00fbt ou du vin sur la p\u00e2te d'asz\u00fa press\u00e9e, on obtient le ford\u00edt\u00e1s ; sur les lies de l'asz\u00fa na\u00eet le m\u00e1sl\u00e1s ; tous deux sont devenus rares.<\/p>\n<h2>Essence de Tokaj, szamorodni et furmint sec<\/h2>\n<p>L'<strong>essence de Tokaj<\/strong>, eszencia en hongrois, est le jus qui s'\u00e9coule sous le seul poids des baies d'asz\u00fa r\u00e9colt\u00e9es. Elle est si riche en sucre que les levures mettent des ann\u00e9es \u00e0 travailler et n'atteignent que quelques degr\u00e9s d'alcool ; nos mill\u00e9simes titrent 3 et 4 %. Szamorodni signifie \u00e0 peu pr\u00e8s \u00ab tel qu'il a pouss\u00e9 \u00bb : les raisins sont vendang\u00e9s en grappes enti\u00e8res avec leurs baies botrytis\u00e9es, sans tri. On en tire un szamorodni doux ou un sec, qui m\u00fbrit souvent sous un voile de levures et sent la noix et la cro\u00fbte de pain. Vinifi\u00e9 en sec, le <a href=\"\/fr\/sorte\/furmint\/\">furmint<\/a> montre une acidit\u00e9 \u00e9lev\u00e9e, des notes de coing, de citron vert et une touche fum\u00e9e venue de la roche volcanique ; le <a href=\"\/fr\/sorte\/harslevelue\/\">h\u00e1rslevel\u0171<\/a> apporte fleur de tilleul et miel et arrondit les assemblages.<\/p>\n<h2>Tokaj biodynamique : Kir\u00e1lyudvar \u00e0 Tarcal<\/h2>\n<p>Le domaine <a href=\"\/fr\/kiralyudvar\/\">Kir\u00e1lyudvar<\/a>, dont le nom signifie \u00ab cour royale \u00bb, a son si\u00e8ge \u00e0 Tarcal, au pied du mont Tokaj, et travaille en biodynamie. Sa gamme va du Tokaji Furmint Demi-Sec 2022, de furmint et h\u00e1rslevel\u0171, au Tokaji 6 Puttonyos Asz\u00fa 2012, aux parfums de fleur de tilleul et d'oranger, de menthe, de safran et de fum\u00e9e, en passant par le Late Harvest Furmint Teraszok 2018 du lieu-dit Lapis. Le <a href=\"https:\/\/www.lebendigeweine.de\/fr\/tokaji-6-puttonyos-aszu-lapis-2003-kiralyudvar\/\">Tokaji 6 Puttonyos Asz\u00fa Lapis 2003<\/a> montre caramel, pomme cuite, abricots secs et miel. La <a href=\"https:\/\/www.lebendigeweine.de\/fr\/tokaji-esszencia-2002-500ml-kiralyudvar\/\">Tokaji Esszencia 2002<\/a> et le mill\u00e9sime pr\u00e9c\u00e9dent ont une robe d'ambre sombre, avec coing confit et tabac blond. Vous trouverez tous les Tokaji disponibles dans la liste ci-dessus.<\/p>","it":"<h2>Vino Tokaji dallo Zempl\u00e9n: roccia vulcanica, loess e nebbie autunnali<\/h2>\n<p>La zona si trova nel nord-est dell'Ungheria, sulle propaggini meridionali dei monti Zempl\u00e9n, l\u00e0 dove il Bodrog sfocia nel Tibisco; una piccola parte oltre il confine, in Slovacchia, porta anch'essa il nome di Tokaj. Le colline sono di <strong>origine vulcanica<\/strong>: andesite, riolite e tufo, ricoperti da terre argillose alterate e, sul monte Tokaj stesso, da una coltre di loess. In autunno i fiumi portano nebbie mattutine, seguite da pomeriggi soleggiati e asciutti; con questa alternanza la botrite si diffonde senza far marcire le uve. Gi\u00e0 nel Settecento la zona fu delimitata per decreto reale, e dal 2002 il paesaggio culturale, con le sue cantine scavate nel tufo, \u00e8 iscritto nella lista del Patrimonio mondiale dell'UNESCO.<\/p>\n<h2>Il Tokaji Asz\u00fa e la logica dei puttonyos<\/h2>\n<p>Per l'Asz\u00fa gli acini avvizziti vengono raccolti uno per uno dai grappoli nel corso di settimane, schiacciati in una pasta e messi a macerare nel mosto o nel vino giovane, che ne estrae zucchero, acidit\u00e0 e aroma. Il <strong>puttony<\/strong> \u00e8 la gerla di legno in cui si raccoglievano gli acini asz\u00fa, e il numero di puttonyos indicava quante gerle di pasta di asz\u00fa venivano aggiunte a una botte di vino base. Pi\u00f9 puttonyos, pi\u00f9 il vino \u00e8 dolce e denso; oggi la legge fissa i livelli in base allo zucchero residuo, e <strong>6 puttonyos<\/strong> rappresenta la forma pi\u00f9 concentrata di Asz\u00fa. Versando mosto o vino una seconda volta sulla pasta di asz\u00fa gi\u00e0 pressata si ottiene il Ford\u00edt\u00e1s, sulle fecce dell'Asz\u00fa il M\u00e1sl\u00e1s; entrambi oggi sono rari.<\/p>\n<h2>Essenza di Tokaji, Szamorodni e Furmint secco<\/h2>\n<p>L'<strong>Essenza di Tokaji<\/strong>, in ungherese Eszencia, \u00e8 il succo che cola soltanto sotto il peso degli acini asz\u00fa raccolti. \u00c8 cos\u00ec ricco di zucchero che i lieviti impiegano anni e raggiungono solo pochi gradi alcolici; le nostre annate si attestano su 3 e 4 per cento. Szamorodni significa all'incirca \u201ecome \u00e8 cresciuto\u201c: le uve si vendemmiano a grappoli interi con i loro acini botritizzati, senza selezione. Ne nasce uno Szamorodni dolce oppure uno secco, che spesso matura sotto un velo di flor e profuma di noce e crosta di pane. Il <a href=\"\/it\/sorte\/furmint\/\">Furmint<\/a> vinificato secco mostra un'acidit\u00e0 elevata, mela cotogna, lime e una nota affumicata data dalla roccia vulcanica; l'<a href=\"\/it\/sorte\/harslevelue\/\">H\u00e1rslevel\u0171<\/a> porta fiori di tiglio e miele e arrotonda gli uvaggi.<\/p>\n<h2>Tokaji biodinamico: Kir\u00e1lyudvar a Tarcal<\/h2>\n<p>L'azienda <a href=\"\/it\/kiralyudvar\/\">Kir\u00e1lyudvar<\/a>, il cui nome significa corte reale, ha sede a Tarcal, ai piedi del monte Tokaj, e lavora in biodinamica. La gamma va dal Tokaji Furmint Demi-Sec 2022, abboccato, da Furmint e H\u00e1rslevel\u0171, al Late Harvest Furmint Teraszok 2018 dal singolo vigneto Lapis, fino al Tokaji 6 Puttonyos Asz\u00fa 2012, che profuma di fiori di tiglio e d'arancio, menta, zafferano e fumo. Il <a href=\"https:\/\/www.lebendigeweine.de\/it\/tokaji-6-puttonyos-aszu-lapis-2003-kiralyudvar\/\">Tokaji 6 Puttonyos Asz\u00fa Lapis 2003<\/a> mostra caramello, mela cotta, albicocche secche e miele. La <a href=\"https:\/\/www.lebendigeweine.de\/it\/tokaji-esszencia-2002-500ml-kiralyudvar\/\">Tokaji Esszencia 2002<\/a> e l'annata precedente sono di un ambra scuro, con mela cotogna candita e tabacco chiaro. Tutti i Tokaji disponibili si trovano nell'elenco qui sopra.<\/p>"},"parent_name":"Ungarn","_links":{"self":[{"href":"https:\/\/www.lebendigeweine.de\/en\/wp-json\/wp\/v2\/product_cat\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lebendigeweine.de\/en\/wp-json\/wp\/v2\/product_cat"}],"about":[{"href":"https:\/\/www.lebendigeweine.de\/en\/wp-json\/wp\/v2\/taxonomies\/product_cat"}],"up":[{"embeddable":true,"href":"https:\/\/www.lebendigeweine.de\/en\/wp-json\/wp\/v2\/product_cat\/70"}],"wp:post_type":[{"href":"https:\/\/www.lebendigeweine.de\/en\/wp-json\/wp\/v2\/product?product_cat=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}