The flavor of microbio in wine of Tokaj

More information on of Tokaj flavors

Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.

The main centers of Tokaji wine production are the towns of Mad, Tarcal and Tokaj itself. Tokaj's Climate is relatively Warm. The winegrowing area is protected by the vast crescent-shaped mountain range (the Carpathians) which dominates neighboring Slovakia and Romania. The region's soils are a patchwork of various types.

Volcanic clays are to be found in the higher sites on the many hillsides here, and on lower-lying sites layers of loess and other sedimentary soils cover the bedrock. Closer to the banks of the Bodrog, the river which flows along the region's eastern edge, sandier soils prevail, particularly around Tokaj town. The Grape varieties used to make Tokaji wines are Furmint, Harslevelu and Sárga Muskotály (Muscat Blanc), in that order of importance. Furmint, which dominates the Tokaji blend, is renowned for its naturally high Acidity, high sugar levels and spicy aromatic profile.