Tokaj wine region, situated in the North-East of Hungary is famous for its sweet wines made of shrivelled berries due to the influence of noble rot, as known as Botrytis cinerea. Tokaj has a long history of producing dessert wines with traditional method.

 Tokaj – much before Bordeaux

According to the legend the first Tokaji Aszú was made by Máté Szepsi Laczkó in 1630 and ’tokaji’ was served as early as the era of Louis the 14th French king in Versailles, in the royal palace, since the epicurean king adored the sweet wines of Tokaj. ’Wine of the kings, king of the wines’ – commented the ruler when he offered his favourite wine to his mistress, Madame de Pompadour. The saying in latin is often quoted as well: Vinum Regnum, Rex Vinorum.

Few experts know, but Tokaj was the very first in the world to introduce the system of appellations controlled, 120 years before Bordeaux classification! From as early as 1730 Tokaj vineyards (altogether 5500 hectares) were classified as first, second or third growth. 800 hectares out of the 5500 were classsified as first growth.

In 2015 a new branch of Dereszla group, Henye Winery was built and equipped as a green field investment – with all the necessary equipment to produce méthode traditionelle sparkling wine!

Dereszla – exported to more than 40 countries worldwide

Dereszla has its 40 hectare own vineyard and they produce wines from another integrated 100 hectares – which are situated in 25 vineyards classified as first growth. The main vineyards of Dereszla: Dereszla, Lapis, Henye, Hatalos, Zsadány, Várhegy. The differen types of soil of the different vineyards are crucial in creating the complexity of Dereszla wines.

Chateau Dereszla has a wide portfolio from dry Furmint through semi dry and semi sweet wines, late harvest and ’szamorodni style’ wines to the most wellknown aszú wines and ’essencia’. Chateau Dereszla wines are exported to more than 40 countries. Check out these wines which have impressive media coverage and market recognition!

The linden notes typical of this grape variety are paired with the vanilla aromas from the barrel aging. Lovely, long finish.

Furmint grape gives acidity and body, Muskotály adds flavour while Kabar adds a touch of spice to this wine. The mostly reductive vinification is a guarantee of freshness.

On the nose green apple and citrus aromas, while on the palate fresh fruits can be discovered. Mineral character with firm, crispy acidity.

Fresh and complex on the nose. Round, lovely when tasting with intense fruitiness and long lasting acidity. The moderate residual sugar is in perfect balance with the rest of the wine.

Golden colour. Surprisingly smooth, velvety. Peach and orange on the palate. Refined acidity structure and perfect balance.