2013 Vega Sicilia Tokaj Oremus Aszú 5 Puttonyos

After the borders in Hungary opened to foreign investors, the Alvarez family, also known for Bodegas Vega Sicilia, bought this winery in 1993. Oremus is one of the great ancient producers of Tokaj, descriptions have been found from the 14th century. The Alvarez family has spared no expense to make this wonderful company an absolute top producer. In 2003 Oremus was named Winery of the year in Hungary. In addition to the classic large sweet Tokaj's, they also produce a dry white furmint that is not to be missed. It is characterized by strikingly complex fruit, vibrancy and fine new wood tones.

In 1991 the Spanish family Álvarez, owner of the famous Vega Sicilia, started negotiations to take over the vineyards in Tokaj. In 1993 Vega Sicilia acquired the company and the vineyards gave it the name 'Oremus'. 'Oremos' in Spanish means 'Let us pray' and this is Oremus in Latin.

The history of the vineyards of this Tokaj estate dates back to 1616 when Prince György Rákóczi acquired the vineyards of what is now Oremus.
In 1631, the Calvinist preacher Maté Szepsi Lackó made the first wine from botrytis-affected grapes. It became the first Aszu.
In 1993, Vega Sicila acquired the company and renamed it 'Oremus'. Much was invested in the renewal of the company and a technical team from Vega Sicilia saw to it that - with respect for tradition - a high-quality wine was made. oremus

Oremus works exclusively with grapes from its own vineyards. It has 100 hectares of vineyards spread over 13 historic plots. The total vine of Tokaj covers 5000 ha. Production is 100-150,000 bottles per year. Oremus produces three different wines: Oremus Tokaji Dry Mandolás, Oremus Late Harvest and Oremus Tokaji Aszú. Oremus wines are exported to 54 countries. The main customers are: the United States, Brazil, Scandinavia (Sweden and Finland), Switzerland, Spain and Japan. The four main grape varieties are furmint, hárslevelü, sárga muskotály and zeta. Zéta is a crossing of furmint and bouvier.

This liquorous wine consists of four degrees of residual sugar:
three, four, five or six puttonyos. These were originally harvest baskets of 27.2 kg. In good years, the jus de goutte for the escenzia is first drained in a tank. Today it is equivalent to about 25 kilograms of botrytized grape paste, after the jus de goutte has been drained from the Eszencia. Only after soaking for a few days, the now golden must is pressed, which then slowly ferments for months in oak barrels. Traditionally, Aszú is always bottled in bottles of fifty centilitres.

Vega Sicilia now has five special domains in the group. Oremus plays a special role in this. They are wines with character and can be used gastronomically.