It is no longer possible to determine who first planted the southern slopes of the Tokaj area with grapes. It is certain, however, that there was viticulture here even before ancient Hungarians took over the territory in the 11th century. The wine region received its name, ‘Tokaj-Hegyalja’, from the city of Tokaj and from the surrounding region that was originally called Hegyalja (literal translation: the base of the mountain). Foreign wine merchants sought “Tokaj wine” and the countryside became known throughout Europe as the “Tokaj Mountains”.

The Tokaj wine region is 87 km long and 4 km wide spanning an area of ​88,124 hectares and 27 settlements.

The Tokaj furmint, hárslevelű and muscat grape varieties make for full-bodied, mineral-rich wines supported by the terroir’s volcanic rocks.

Tokaj’s famous aszu wine is generated by the presence of Botrytis cinerea mould fungus.

The characteristic feature of the cellar system of the wine region is the noble cellar mould, the Cladosporium Cellare. It thickly covers the walls of the cellars. Through this noble mould, the unique taste is formed due to the aroma and dark golden colors of Tokaj wine, which is reminiscent of freshly baked bread.