Winery Hollokoi Mihály - Tokaji Aszú Eszencia

Winery Hollokoi MihályTokaji Aszú Eszencia

The Tokaji Aszú Eszencia of Winery Hollokoi Mihály is a wine from the region of Tokaj.
This wine generally goes well with
The Tokaji Aszú Eszencia of the Winery Hollokoi Mihály is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Hollokoi Mihály's Tokaji Aszú Eszencia.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Gravesina

We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.

Informations about the Winery Hollokoi Mihály

The winery offers 12 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Tokaj

The Winery Hollokoi Mihály is one of of the world's greatest estates. It offers 11 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 5500 of of Hungary wines
In the top 1500 of of Tokaj wines
In the top 20000 of wines
In the top 600000 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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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