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Tokaj (Climate and Grape varieties (varieties, often blended (Furmint:…

- - - - late ripening, botrytis, sweet Aszu wines
    - - late ripening, perfume to a b
- - - - dry wines without botrytis
        
        vary from drunk young, to age worrhy blends, which fermented and matured in new oak, usually made from Furmint
      - Tokaji Szamorodni, may be dry or sweet
        
        harvest as Sazorodni, which means bunches are partially afffected by noble rot
        
        dry will show noble rot characters
        
        similar to Fino Sherry. aged in cask for a minimum of 1 year and be two years old before release, more wines are longer. so may have an oxidative character
    - - Aszu wines
        
        Aszu(rotten) are macerated in the base wine before , furing or after fermentation, lasting 12 to 60 hours,
        
        uncrushed aszu avoids bitter flavours
        
        matured for a period of time in oak
        
        amount of aszu dermins the sweetness
        
        Puttony: level of sweetness
        
        deep amber, high acidity, intense aromas, orange peel, apricots, honey, more concentrated and intense as the rising of sweetness
      - Tokaji Eszencia
        
        extremely rare wines, seldom available outside the region
        
        made from free-run juice of aszu berries
        
        so sweet can take years to ferment, very low alcohol, balanced by very high acidity
        
        abe to mature and retain their freshness for a century or more
    - - late harvest grapes
      - ferment the botrytised grapes, matured for less time