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OEM (Oltalom alatt álló Eredetmegjelölés / PDO) Hungary › Northern Hungary

Tokaj

Hungary's most prestigious wine region producing legendary sweet wines from botrytized Furmint and Hárslevelű grapes; Tokaji Aszú is one of the world's historic dessert wines with a unique puttonyos classification system.

Permitted Varieties

[Furmint](/grapes/furmint)HárslevelűSárgamuskotály ([Muscat Blanc](/grapes/muscat-blanc))KövérszőlőZétaKabar

Key Regulatory Constraints

  • Aszú minimum 120 g/L residual sugar
  • Eszencia minimum 450 g/L residual sugar
  • Geographic limits to 27 classified villages
  • Botrytis cinerea essential for Aszú style

Tokaj

Technical Summary

  • Classification: OEM (Oltalom alatt álló Eredetmegjelölés; Hungarian PDO)
  • Legal status: Protected Designation of Origin under EU wine regulations
  • Country: Hungary (small portion extends into Slovakia)
  • Region: Northern Hungary
  • Geographic scope: 27 classified villages in Zemplén Mountains foothills
  • Area under vine: ~5,500 hectares
  • Core products: Tokaji Aszú (botrytized sweet wine); Dry Furmint; Szamorodni; Eszencia

Verified Constraints:

  • Authorized varieties: Furmint (dominant), Hárslevelű, Sárgamuskotály, Kövérszőlő, Zéta, Kabar
  • Aszú: Minimum 120 g/L residual sugar (2013+ regulation)
  • Eszencia: Minimum 450 g/L residual sugar; minimum 180 g/L extract
  • Only 27 classified villages qualify

Regulatory Constraints (Verified)

Ampelographic Composition

Principal varieties:

  • Furmint: ~70% of plantings; dominant variety
  • Hárslevelű: ~20%; blending component; floral aromatics

Authorized varieties:

  • Sárgamuskotály (Muscat Blanc à Petits Grains): Aromatic component
  • Kövérszőlő: Minor; traditional
  • Zéta: Cross of Furmint × Bouvier; late ripening
  • Kabar: Cross variety; minor

Style Definitions (2013+ Regulations)

Tokaji Aszú:

  • Made from botrytized (aszú) grapes
  • Minimum 120 g/L residual sugar
  • Minimum 9% actual alcohol
  • Minimum 45 g/L sugar-free extract
  • Traditional: Aszú berries macerated in base wine or must
  • Aging: Minimum 18 months (previously 2 years)

Tokaji Eszencia (Essence):

  • Free-run juice from aszú berries (no pressing)
  • Minimum 450 g/L residual sugar
  • Minimum 180 g/L sugar-free extract
  • Actual alcohol typically 2-6% (fermentation barely proceeds)
  • Rarest, most concentrated Tokaj wine

Tokaji Szamorodni:

  • From whole clusters with mixed botrytized/healthy berries
  • Édes (sweet): Residual sugar >45 g/L
  • Száraz (dry): Residual sugar <9 g/L
  • Less selection than Aszú; more terroir expression

Dry Furmint:

  • Modern style; increasing production
  • No or minimal botrytis
  • 100% Furmint typical
  • Dry (<4 g/L RS)

Yield Limits

  • Maximum yield: 60 hl/ha (base wines)
  • Aszú production: Highly variable; dependent on botrytis development
  • Quality producers: Often 20-40 hl/ha equivalent

Aging Requirements

  • Aszú: Minimum 18 months total aging (cask + bottle)
  • Eszencia: No minimum; typically 5+ years
  • Szamorodni édes: Minimum 6 months cask

Enological Implications

Evidence-backed:

  • Botrytis cinerea development essential for Aszú; requires autumn humidity/fog conditions
  • Volcanic soils (rhyolite, tuff) contribute mineral character
  • High natural acidity in Furmint balances residual sugar
  • Traditional aging in oxidative cellars (carved tunnels) develops characteristic color and flavor
  • Elevated SO₂ requirements for sweet wine stability

Operational observation:

  • Hand selection of aszú berries labor-intensive; multiple passes
  • Maceration of aszú in base wine or must extracts sugars
  • Fermentation slow due to extreme sugar; may take months
  • Reductive winemaking emerging for dry Furmint styles
  • Oxidative cellars (covered in Cladosporium mold) traditional for Aszú

Frequent Compliance Risks

  • Geographic boundaries: Only 27 classified villages qualify; strict enforcement
  • Aszú sugar minimum: 120 g/L mandatory; wines below declassified
  • Variety requirements: Only 6 authorized varieties
  • Botrytis dependency: Years without noble rot cannot produce Aszú
  • Labeling: Historical puttonyos system replaced; transition period issues

Historical Classification (Pre-2013)

Puttonyos System (no longer used):

  • Previously classified by puttonyos (3-6) indicating aszú berry concentration
  • 2013 reform: Single “Aszú” designation at 120 g/L minimum
  • 5-puttonyos wines (historically 120 g/L) became new minimum standard
  • 3-4 puttonyos wines now produced as “Late Harvest” or “Szamorodni”

Relevant Grape Varieties

  • Furmint - principal variety (~70% of production)
  • Hárslevelű - secondary variety (floral, aromatic)
  • Sárgamuskotály (Muscat) - aromatic blending component

Notable Producers

Quality Benchmarks:

References

Last Updated: January 6, 2026