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IVES 9 IVES Conference Series 9 Tokaj zonation, traditions and future prospects

Tokaj zonation, traditions and future prospects

Abstract

  1. Les traditions
    La superficie actuelle de l’ensemble des vignobles est de 5.293 ha qui est repartie dans 27 communes (données officielles du Conseil National des Communes de montagnes). L’histoire du vignoble remonte aux années 1550. Le premier vin d’aszu a été élaboré en 1650. Les premières lois concernant la production ont été mises en vigueur en 1737. La première classification des vignobles a été effectuée en 1772.
  2. Les conditions écologiques
    Le climat de la région de Tokaj est continental avec une température moyenne de 10,5 oC et une pluviométrie de 550 mm par ans. Le microclimat spécial est conditionné par les coteaux du Sud en forme de V de la montagne de Zemplén. Ces reliefs protègent aussi les vignes contre les vents froids de l’Est. Les facteurs très importants sont encore les rivières aux pieds de la montagne, notamment la Tisza (la Theiss) et la Bodrog, qui assurent une partie de l’humidité pour la pourriture noble causée par le Botrytis cinerea. Les sols de la région sont composés de sols volcaniques et sédimenteux.
  3. Les produits
    A Tokaj on peut caractériser trois types des produits:
    • Les vins de cépage sont vinifiés avec les grappes saines.
    • Le szamorodni (mot d’origine polonaise: “comme il est né”) est obtenu à partir de grappes saines et botrytisées (grains d’aszu) récoltées et vinifiées ensemble. On peut en produire deux type de vin : sec et doux.
    • L’aszu est un vin doux naturel, pour lequel les grains d’aszu sont récoltés séparément. Puis on ajoute le raisin botrytisé ainsi obtenu au vin de base ou au moût, et la vinification se fait ensemble. Les catégories d’aszu sont classées selon la mesure traditionnelle, par les nombres de “puttony” (la hotte) de 3 à 6 et pour la qualité supérieure on utilise encore la catégorie “d’aszu esszencia“. Les catégories sont définies selon la teneur en sucre résiduel.
  4. Les variétés
    Aujourd’hui on cultive quatre cépages dans la région, mais à l’époque on a eu de 20 à 30 variétés différentes, parmi eux, un cépage, le Kôvérszolo (“Grappe grosse”) est repris maintenant pour réévaluation. Les cépages principaux sont le Furmint et le Harslevelu (“Feuille de tilleul”) et en plus le Sarga muskotaly (Muscat de Lunel) et le Zéta (une nouvelle variété) qui sont les seuls cépages autorisés. Ce dernier n’est cultivé que depuis deux décennies, tandis que les autres sont les cépages traditionnels de la région.
  5. La classification
    La classification actuelle des terroirs a été réalisée en 1981. La base de ce cadastrage est une évaluation les facteurs écologiques sur 400 points.
  6. Les développements actuels
    La plupart des domaines vitivinicoles produisent des vins sélectionnés par lieu-dits (terroirs). Les lieux-dits et leurs dénominations sont devenus plus en plus un facteur de marché. Mais en matière de l’appellation il faut encore bien clarifier la législation. Au niveau international actuellement la question la plus difficile est de trouver une solution pour le problème de la production des vins sous le nom de Tokaj en Slovaquie.

  1. History and traditions
    The recent surface of the limited vineyard area of Tokaj wine district is 5.293 ha of 27 communes. The wine history goes back to 1550, the first aszu wine was produced in 1650. The first regulation was implemented in 1737-ben and the vineyard-site classification was carried out in 1772 first time.
  2. Ecologie potential
    In Tokaj district the continental climate is dominant, average temperature is 10,5 °C, the rainfall as much as 550 mm/year for long term. The special microclimate is originated in the Zemplém mountains situated like “V” and its slope facing south and soutlreast protecting vineyards from cool coming from Ukraine, over Carpathian mountains. Basic factors are the rivers flowing at the feet of mountains, called Tisza and Bodrog providing the necessary humidity for Botrytis. Volcanic and sediment soils vary.
  3. Wines
    In Tokaj the wine are also classified, there are three basic ones such as follows:
    a. Varietal wines produced from healthy grapes.
    b. Szamorodni (means “as it was bom ”). Healthy and Botritys infected grapes picked together and processed together for dry or sweet ones.
    c. Aszu. Sweet wines, Botritys infected berries are selected and put onto base wine or must. According to their sugar rate it may be 3-6 puttonyos, or aszu-essencia aged in barrel.
  4. Grape-vine varieties
    Nowadays there are four grape-vine varieties cultivated but there was time listed 20-30 ones including now again tested promising Kovér. Furmint and Hârslevelu are main varieties, Y ellow Muscat and Zéta are complementary ones. The last one registered only in 80s.
  5. Classification
    The recent running vineyard-site classification was set up in 1981. Clustering is based on ecologic investigation of 18 ecological factors resulted in 400 mark system.
  6. Recent developments
    Now the most wineries produce vineyard-site selected wines. These appellations have become important marketing factors. The legal and technical backgrounds need to be further investigations. At the international stage the Slovakian Tokaj issue seems to be the most difficult to achieve agreement.
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DOI:

Publication date: February 16, 2022

Issue: Terroir 2002

Type: Article

Authors

Dr. Erno Péter BOTOS (1), András BACSÓ (2)

(1) General Director, Research Institute for Vine and Wine, H-Kecskemét
(2) Manager, Oremus Estate, H-Tolcsva

Tags

IVES Conference Series | Terroir 2002

Citation

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