The Aszú technique has of course been changed quite a bit since the 17th century, when it originated, but largely it consists in harvesting separately the approx. 15% of the bunches, which are attacked by the noble rot (botrytis) and later add them to the dry wine. These Aszu grapes are collected in special containers of 25 kg. – the so-called “puttonyos” – and then stored in larger containers. You mix from 3 to 6 puttonyos for 136 liters of “base wine” and thereby obtain – after maceration and pressing – a Tokaj Aszu with different degrees of sweetness. The wine must then mature in casks and then be bottled, where the number of puttonyos is stated.
Tokaji Aszú 5 Puttonyos from Château Dereszia is composed of Furmint (70-75%) and Hárslevelü from several different parcels. For the fermentation itself, wooden casks of 225-500 l are used, while for maturation (2 years) barriques of 225 l are used, of which 20-25% are new.
The wine has a very nice harmony, depth and complexity. In the scent you will find nuances of apricots, quince and a little toasted almonds. In the taste, 5 Puttonyos has lots of charming, delicate flower and leaf nuances. In the aftertaste, the fruit sweetness comes out beautifully, with notes of orange, vanilla, fresh almonds – but here too the wine has a fantastic freshness and charm, which makes it unique.
Served as an aperitif or with foie gras, desserts such as soufflés, fruit tarts or sorbets of exotic fruits.
Château Dereszla is located in the middle of the Tokaj district and has by far one of the oldest and most exciting stories in the area. The castle was built by the Hungarian king Zsigmond in the early 15th century, and the cellars were used to receive the wines that the local winegrowers had to pay as taxes. From 1450 to 1845, the castle experienced many changes of ownership, and was, among other things, owned by some of Europe’s most famous noble families. Up until World War II, it was owned by a Jewish merchant, which meant that it was confiscated by the state during the war. Later, during the Hungarian communist regime, it was transformed into a state wine cooperative, where wines from the entire Tokaj district were matured.
When the state opened up to privatization in the 1990s, Château Dereszla was first acquired by CANA, one of France’s largest agricultural cooperatives, but fortunately for the place, the Champagne d’Aulan family fell in love with the property and bought it in 2000. talk about a rescue! A huge restoration work was started. The five separate cellars were linked together and equipped with state-of-the-art equipment. However, the castle’s historic cellars have been preserved in their original style and are used for cask aging of wines. The same historic cellars were also added to UNESCO’s World Heritage List in 2004.
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