The story behind

Tokaj Pince Kft.

The history of the winery began nearly 25 years ago, when the owner, Pascal Felley, fell in love with the wine region of the Tokaj-Hegyalja during his visit to Hungary. As a wine enthusiast, he was enchanted by the fabulous landscape and the delicious Tokaj wines, so he fulfilled his long-cherished dream in Tarcal in Tokaj-Hegyalja.

He acquired about 20 hectares of grape plantations, which our company has been farming continuously since then. Since the beginning, there have been many improvements and plantings in the vineyards. In 2022, the construction of the new wine processing cellar of Tokaj Pince Kft. was completed with a production’s capacity of 100 000 bottles of wine per year.

In addition to aging in tanks, we also use traditional wooden barrels to mature the wines produced in the winery. From the beginning, we have been using these wooden barrels in our aging cellars located next to our new building. Which is now complemented by a modern wooden barrel aging room in the processing building.

Our wines are made with passion and great care by our enthusiastic team every year. Keeping our creed in mind, we strive to preserve the values provided by nature as much as possible during winemaking. The dry wines we make are characterized by the light freshness of the Furmint and Hárslevelű varieties, while the sweet wines are characterized by the rich aroma of botrytis

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Tokaj-Hegyalja

Wine region

The Tokaj-Hegyalja wine region was formed in Borsod-Abaúj-Zemplén county, on the southern, south-eastern and south-western extensions of the volcanic Zemplén Mountains between the Bodrog and Hernád rivers, and in the agro-ecological region of the Tokaj-Zemplén mountain range. Its area is only of 275 km.

The major soil types of Tokaj-Hegyalja are loam, loess and clay – which represent the best quality of soil. The most important feature of the soil is the volcanic trachyte detritus. The composition and quantity of each component determine the taste and quality of the wines from a particular vineyard, resulting in a variety of flavours among the wines from the different hills.

This landscape is the northernmost part of our country.

Tokaj-Hegyalja is Hungary’s most famous, world-famous wine and wine growing region. The most famous Hungarian sweet wine is the place of production of „Aszú”.

The vineyard covers the administrative area of 27 settlements. The best production sites are located near Tarcal, Tolcsva, Mád, Tállya and Tokaj.

The historical cultural landscape of the Tokaj wine region was added to the World Heritage List in 2002.

The most important grape variety is furmint, which is a typical Hungarian grape variety accounting for 50% of the area. After that, the Hárslevelű which is found in 30% of the area. While the extremely fragrant and juicy Yellow Muscat occupies 15% of the area. The remaining areas are covered by Zéta and Kövérszőlő.

The climate of the wine region is continental. The autumn weather in Tokaj-Hegyalja is special, which makes this region of unparalleled value.

The unique combination of topographic, environmental and climatic conditions, the volcanic slopes and wetlands create a special microclimate that favors the appearance of “noble rot” called Botrytis cinerea. which is essential for the development of assimilation.

Its development is often favorably affected by a rainy period during late summer. The long and warm autumn often delays grape harvest until November. Aszú is produced only in good vintages, when it is worth picking and selecting Aszú grapes, a labour which is done by hand. In one decade there are normally three excellent, four good and three decent or weak vintages.

Legend has it that, in the mid-16th century, the winemakers of Tokaj could not start the grape harvest in time because of the approaching threat of invading Turks. The grapes had to remain on the vine longer than usual and thus it was decayed by noble rot. Tokaji was the world’s first protected wine, but it is arguably also one of the world’s first sweet white wines, produced from nobly rotten grapes as early as 1571.