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Patricius Winery

Tokaji, Várhegy–dűlő, Unkari

  • Aika

    00:10 AM

  • Viinien keskiarvo?

    92 Tb

  • Maakohtainen sijoitus?

    3

  • Alueellinen sijoitus?

    1

  • Kiinnostavuus?

    248

Historia

The Patricius Winery is found in the Tokaj region and was established by the Kékessy family. The Kékessy family’s winemaking mission is nurtured by their family history. The owners are Dezső Kékessy and his daughter Katinka Kékessy.

The family’s maternal and paternal ancestors were well-known vineyard owners in the regions of the Tokaj and Mátra foothills from the 18thcentury. The maternal ancestors—the Okolicsányi family—had vineyards in Tokaj, Szegi, and Szőlőske, and also held important offices as public servants (Deputy Lord-Lieutenant, Member of Parliament). The winery is a reconstructed winepress house of the vineyard Várhegy. The building was previously owned by Jesuits and various aristocratic families, such as the Wolkenstein and Falkenheim, Széchenyi and Rákóczi, Falkenstein and Hohenlohe. Even though the building was used as a simple presshouse, it was mentioned in the Tokaj – Hegyalja Albumof 1867.

The characteristics of this old building have been preserved while also being integrated into a modern center of an estate.

Our Tokaj winery, the famous Aszú, and other Tokaj wines, such as the Yellow Muscat, represent the finest achievements of Hungarian wines all over the world. 

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Viiniviljelykset

A 1737 royal decree divided the terroirs and vineyards of the 27 Tokaj region villages into 3 categories. All the production of the Patricius House comes from¨Grand Cru vineyards: Teleki, Sajgó, Bendecz, Lapis, Czigány, Várhegy, Szárhegy.

Patricius vineyards are situated on volcanic andesite and rhyolite tufa complemented by patches of loess—an exceptional composition
which counts among Tokaj's finest terroirs.

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Viinivalmistus

In our Tokaj vineyards harvesting begins at the end of October or latest by mid-November and is divided into two distinct operations.

First the mature botrytized shriveled grapes (‘aszú’ in Hungarian) are handpicked one by one off the vine. Afterwards, the less botrytized clusters are harvested whole. After fermentation, wine (and base wine) is placed into 136 liter barrels, known as ‘Gönci’ barrels.

The Aszú ‘puttonyos’ number (3, 4, 5, or 6) is a natural sugars classification system. It is based on the number of hods (a wooden basket worn on the back, called ‘puttony’ in Hungarian) of botrytized grapes, each weighing 25 kilograms, that are combined with each 136 liter barrel of must. It is thus the proportion of natural sugars in the botrytized grapes to the fermenting base must that determines the sweetness of the Aszú wines: The higher the 'puttonyos' number, the longer the balance of complex aromas and sugars remains on the tongue. The incomparable taste experience of Tokaj Aszú exists thanks to this technique. 

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