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István Szepsy is the most famous winemaker in Hungary's Tokaj wine region. For over 40 years, the Szepsy Family has been
dedicated to uncompromised quality. Their success in wine making and their attention to detail have earned them a
well-deserved worldwide reputation for excellence. Szepsy's wines, most of which are highly-concentrated aszú-based
dessert wines and lately dry furmints are fetch a large premium both domestically and on the international market. Szepsy
varietals offers a unique experience and flavor profile for anyone looking for something way beyond the ordinary.
dedicated to uncompromised quality. Their success in wine making and their attention to detail have earned them a
well-deserved worldwide reputation for excellence. Szepsy's wines, most of which are highly-concentrated aszú-based
dessert wines and lately dry furmints are fetch a large premium both domestically and on the international market. Szepsy
varietals offers a unique experience and flavor profile for anyone looking for something way beyond the ordinary.
Wine tasting in Tokaj Hegyalja
then the Muscat will be covered slowly by the typical Tokaj aromas like: mushrooms, apricot jam, plum, raisins, quince.
Since 60% of the berries were botrytized the result was a higher sugar content, bigger body and more richness."
Just be envy now ! István Szepsy was nice to pour us a taste of his 2000 Eszencia
Since 60% of the berries were botrytized the result was a higher sugar content, bigger body and more richness."
Just be envy now ! István Szepsy was nice to pour us a taste of his 2000 Eszencia
The rise of dry wines, especially from Furmint, has given a new
direction and focus on highlighting the unique volcanic terroir of
the Tokaji region. It's clear that Furmint is a grape that can offer a
wide range of styles, sweet or dry, and with and without oak.
Szepsy believes that dry wines can help bring Tokaji to a wider
audience: 'Those who will drink a bottle of good dry wine with a
meal are a bigger market than those who will sip a small glass with
dessert.' The winemaker about the 2006 Botond Vuvée: "We have
been producing this style of wine since 1999 as a domain, blended
wine from 3 grape varietals. In 2006 30% Furmint, 40% Hárslevelű, 30%
Yellow Muscat, totally 8000 bottles. It ferments with local `wild`
yeasts in 300 liter 2-3 year old Hungarian oak barrels and ages here
also for 9 months. It develops well in the bottle for 4-5 years, being
more complex then the Muscat will be covered being more complex
direction and focus on highlighting the unique volcanic terroir of
the Tokaji region. It's clear that Furmint is a grape that can offer a
wide range of styles, sweet or dry, and with and without oak.
Szepsy believes that dry wines can help bring Tokaji to a wider
audience: 'Those who will drink a bottle of good dry wine with a
meal are a bigger market than those who will sip a small glass with
dessert.' The winemaker about the 2006 Botond Vuvée: "We have
been producing this style of wine since 1999 as a domain, blended
wine from 3 grape varietals. In 2006 30% Furmint, 40% Hárslevelű, 30%
Yellow Muscat, totally 8000 bottles. It ferments with local `wild`
yeasts in 300 liter 2-3 year old Hungarian oak barrels and ages here
also for 9 months. It develops well in the bottle for 4-5 years, being
more complex then the Muscat will be covered being more complex