Winery Corvus Tokaj - Tokaji Sárgamuskotály

Winery Corvus TokajTokaji Sárgamuskotály

The Tokaji Sárgamuskotály of Winery Corvus Tokaj is a wine from the region of Tokaj.
This wine generally goes well with
The Tokaji Sárgamuskotály of the Winery Corvus Tokaj is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Corvus Tokaj's Tokaji Sárgamuskotály.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ferradou

Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.

Informations about the Winery Corvus Tokaj

The winery offers 8 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Tokaj

The Winery Corvus Tokaj is one of of the world's greatest estates. It offers 8 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 8000 of of Hungary wines
In the top 2000 of of Tokaj wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Tokaj

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 word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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