Furmint is the most important grape variety of Tokaj. We do not have scientific evidence as to the origin of this grape, but it is most likely Furmint is native to the Tokaj region. Its a vigorous plant, needs relatively little canopy management, withstands drought quite well. Most widespread clones are T-92, T-85, P-26. It has an abundance of flavors. Its ability to develop botrytis easily and retain its acidity has made it into the main variety of the wine region. Its wine has character and ages well. It is a flexible variety, can be made into the highest quality sparkling wine, single-vineyard dry wines, late harvest, and the great botrytis sweet wines. It grows on 3573 hectares in the region.

Hárslevelű is the second most important grape variety in Tokaj. 19% of the vineyard area is planted with this grape. Well behind furmint in hectarage. If we would like to translate the name of the variety, we would say: „linden leaf” or „linden-leaved” due to the resemblance of the leaf of this variety to the leaf of the linden tree. Hárslevelű has bigger clusters, smaller berries, is less prone to botrytis, gives more aszú berries. Widespread clones of this grape in the region are: P 41, T 311, K 9, T 1007. Its wine has a strong varietal character with aromas of linden honey, elderflower, pear, peach. It has lower acidity than furmint. Its grown on 1068 hectares in the region.

One of the many muscat grapes, but a noble one. It ripens earlier than furmint or hárslevelű. It is also a more sensitive grape variety which can be the reason why it did not become more widespread in the region. It is an aromatic variety and loves the climates and soils of the Tokaj region, and preserves its acidity quite well even in the case of a later harvest. Today most of the yellow muscat is harvested for a furity, fresh style dry wine.

Erzsébet Pince makes a 100% yellow muscat varietal wine in a fresh, crisp, fruity style with delightful varietal character. This wine is fermented and aged in stainless steel, no barrel

This is an important category for our winery. The soil and microclimate variations of the region, and the location of our vineyards make it inevitable to express the beauty and character of indivudual terroir through this category of dry Tokaj. We make single-vineyard dry wines from Zafir vineyard in Tarcal, Betsek and Király vineyards in Mád since 2008.

There is more variation within this category from winery to winery than in any others, however, late harvest is usually made from botrytised clusters. At our wubery the concantration of the late harvest tends to be around 100-120 r.s. and usually a barrel time of about 6-8 months.

Szamorodni vagy “ahogy született”. Hagyjuk aszúsodni a fürtöket majd évjárattól függően október végén, november elején erőteljesen botritiszes de még egészséges szemeket is tartalmazó fürtöket szüretelünk. Ennek a kategóriának a készítési és érlelési szabályai már szigorúbbak.

This is a historical wine category and today it can only be made as a sweet wine. It is the second soaking and pressing of the aszú berries. The second soaking is possible since after the first pressing of aszú berries, a lot of good, valuable substances are still there to be extracted. In a good year of botrytis, the second soaking can be quite concentrated. Erzsébet Pince made a Fordítás in 2008, 2011, 2013.

A truly special wine category giving some of the greatest sweet wines to the enitre world. The botrytis berries are picked berry by berry, one by one, not a whole cluster, an extremely labor-intensive task, and a highly skilled labor. One experienced picker can pick around 10 kg of aszú berries a day. The berries are soak in a base wine for a period of around 24 hours and then go into the barrel for 2 years for aging. Aging continues in the bottle, the wine has an extremely long life span given it is stored well and the closure is intact. Great aszú vintages: 1993, 1999, 2003, 2008, 2013, 2017, 2019.