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The three main varieties of Tokaj are
Furmint, Hárslevelű, and Sárga Muskotály.
Further, there are three more authorized varieties: Zéta,
Kövérszőlő and Kabar, while experiments are under way
to reintroduce Gohér: a one time prominent variety that is now
almost extinct.
Vineyards are planted with the
authorized varieties in the following overall proportion:
Furmint – 60%
Hárslevelű – 30%
Sárga Muskotály, Zéta,
Kövérszőlő, Kabar (combined together) – 10%
Furmint
Furmint is the most common and
important variety of the region, although its origins remain unknown.
Since Furmint has been grown in the region at least as long ago as
Aszú wines have been made, it is certainly fair to refer to it
as an indigenous grape variety. The Furmint vine is vigorous;
producing medium sized berries in bunches that are closely packed. As
a late ripener, it is left on the vine into the second half of
October, providing high sugar concentration while preserving high
acidity and above all it is particularly prone to botrytis. All these
qualities predestined it to become the major grape variety of the
region. Although Furmint is still the essential component in the
great sweet wines, dry Furmint is fast becoming highly appreciated by
connoisseurs.
It is also known as Fehér
Furmint, Mosler, Moslavac, Posipel, Sipon, Szigeti, Somszőlő.
Hárslevelű
Hárslevelű is the other key
indigenous variety of the region. Although Hárslevelű is as
vigorous as Furmint, it is difficult for botrytis to attack it in
drier years since the berries hang much more loosely on the bunches
and have thicker skin. Despite this, when the autumn is wet and
rainy, botrytis is less likely to turn into unwanted rot while wine
produced from Hárslevelű is also more aromatic than that from
the Furmint.
It is also called Lipovina or
Lindenblättriger in German speaking areas.
Sárga Muskotály
A widespread variety in many vineyards
across Europe, Sárga Muskotály
has long been considered native to
Tokaj and its clones. As a late ripener, it is harvested at the end
of September for dry or late harvest wines. Probably the most
aromatic variety of Tokaj with a fine balance of sugar and acidity.
It is also called Muscat (blanc) à
petits grains, Muscat Lunel, Musdkat Zoti, Moscato Bianco, Zoruna,
Gelber Muskateller, Muskat Zlty.
Zéta (before 1999 named as
Oremus)
The crossing of Furmint and Bouvier was
introduced in 1951 and authorized in 1990 while its former name,
Oremus, was changed into Zeta in 1999. Its main asset is a particular
aptitude for high sugar concentrations, early ripening and
susceptibility for botrytis.
Kövérszőlő
This indigenous variety of Tokaj almost
entirely disappeared after the phylloxera epidemic of the 19th
century. Kövérszőlő is characterized by its
fairly big berries, something also implied by its name, Kövérszőlő,
which translates as fat grape. It shows its best on dry and windy
slopes.
Kabar (known as Tarcal 10
experimental variety)
The crossing of the Hárslevelű
and Bouvier was authorized in 2006. With a relatively low yield, it
ripens as early as the Zeta, produces high sugar and is prone to
botrytis. Due to its thick skin, it is fairly resistant to late
autumn rains.
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