The spirit of eternity
Icon of a family of great wines, where the soul of the land that witness its birth centuries ago is captured in each of the drops that forges its legend.
Oremus is the symbol and example of the rewarding of
time, experience and knowledge, of the real expertise in the art of wine
Only in excellent years, when the harvest of noble berries is particularly abundant, the natural essence that the noble grapes ooze is collected drop by drop and it is then turned into Oremus Eszencia, a wine of legend and mystic secrets.
Oremus Nectar, born in the Oremus vineyard, stands out among all the Aszú wines. It is an incredibly rich drink, which has no equal anywhere in the world. It has a low alcohol (1 to 3%), as the amount of sugar concentrated in it does not manage to ferment, so that it is not unusual to find 500 or more grams of residual sugar per litre.
The Aszú berries are collected one by one. And we should not forget that each grape picker picks between 5 and 10 kg of grapes per day. The berries are left to rest for 15 to 20 days in the Oremus winemaking facility, and they gradually increase in amount until the end of the wine harvest. During those days, the slight pressure from the weight of the berries causes the must in them to be extracted.
At the end of that time, the must is put in 50-litre glass containers where it undergoes an extremely slow fermentation. At the end of 2 years, it is decanted into 68-litres barrels known as "átalag", where it will continue to age. It is finally aged in the bottle in a process that can last for several decades.
Description
Eszencia is the soul of the Oremus wines. It is the most complex of all the naturally sweet Aszú wines. It was not for nothing that King Louis XIV of France described this type of Tokaj wine as "the wine of kings and the king of wines." Making Eszencia is a painstaking process rooted in centuries of tradition. It is only possible under special circumstances that favour the development of the fungus Botrytis cinerea (noble rot), which transforms the grapes into precious Aszú berries. In autumn, fog and dew envelop the Tokaj vineyards in himidty, letting the fungus penetrate the berries, increasing their concentration and rich aromas and flavours. Botrytis does not attack all the grapes at the same time, so the botrytised berries are picked by hand from each bunch in several passes. Harvesting is an artisanal process that takes several weeks, because each picker collects between 5 and 10 kg of berries per day. The berries are piled on top of each other, and their juice is extracted with the gentle pressure of the weight of the grapes themselves. Every drop of this nectar is the essence of Aszú grains, giving the wine its name: Eszencia.
The must is then poured into 50-litre glass containers or amphorae and left to ferment very slowly for months. It has a low alcohol content (2% to 3% alcohol) because not all the sugar is fermented, and there can be more than 500 grams of residual sugar per litre.
After a year, it is transferred to 68-litre Átalag barrels, where it continues to mature. The final stage of ageing takes place in the bottle, in a journey that can last for decades.General information
Alcohol by volume
2 %Sugar
479 g/lAcidity
14.9 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
17 yearsVineyard surface area
98 haPlanting density
5,660 plants/haAltitude
200 mYield
22 bottles/haHarvest
100% hand-picked, Berry by Berry, in several passes through the vineyard2014 Vineyard cycle
The winter was unseasonably mild, with a very dry December and no significant rainfall until February.The spring was wetter and warmer than normal, bringing budbreak forward to early April. The wet and temperate summer was followed by a mild autumn with scattered showers.This was the perfect weather for the early development of botrytis, which gradually made its way through the vineyard. The moderate yields were very beneficial for the Aszú wines, which are fruity, crisp and have refreshing acidity.Storage, serving and drinking window
This wine is ready to drink now, but it has a cellaring potential of at least 50 years if kept in optimal conditions of temperature (12-14ºC) and humidity (60%).
Best served at 8ºC.Production
1,303 Bottles 37,5cl
Year bottled
August 2017Description
After tasting it, Louis XIV proclaimed Tokaj "the wine of kings, the king of wines". The legend of Tokaj has grown throughout its four-hundred-year history, but it was not until 1630 that the greatness of the Oremus vineyard was first mentioned. Today it is universally recognised as one of the finest in the world.
Born from this legendary vineyard, Oremus Nectar stands out among all Aszú wines. It is an incredibly rich drink, unique in the world. Its alcohol content is low (2-3%), as not all of the concentrated sugar is fermented. In fact, it is quite common to find at least 500 grams of residual sugar per litre. Aszú grapes are harvested individually. It is important to remember that each picker collects between 5 and 10 kg of grapes per day. The berries are left to rest for 5-10 days and their juice is extracted with the gentle pressure of the weight of the grapes themselves. The must is then poured into 50-litre glass containers or demijohns and left to ferment very slowly. After a year, it is transferred to 68-litre Átalag barrels, where it continues to mature. The final stage of ageing takes place in the bottle, in a journey that can last for decades.
Eszencia is the nectar of Tokaj and the soul of Oremus wines. Pure concentration and intensity.General information
Alcohol by volume
3.5 %Sugar
508 g/lAcidity
14.5 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
17 yearsVineyard surface area
98 haPlanting density
5,660 plants/haAltitude
200 mYield
22 bottles/haHarvest
100% hand-picked, grain by grain, in several sorting passes2013 Vineyard cycle
Winter: mild with abundant rainfall.
Spring: very rainy. Budding occurred at the usual time, followed by rapid growth. Cold and rainy weather at the end of May delayed flowering.
Summer: there was heavy rain in June with thunderstorms and hail. July and August were dry and hot and veraison progressed normally.
Autumn: the rain in September and the mild, sunny weather in October favoured noble rot. The quantity of Aszú grapes was exceptional.Storage, serving and drinking window
This wine is suitable for drinking now, but it has a cellaring potential of approximately 50 years if kept in optimal conditions: 12-14 º C and 60 % relative humidity.
Best served at 8 ºC.Production
1,300 bottles - 375 ml.
Description
When he tasted it, Louis XIV proclaimed Tokaj "the wine of the king and the king of wines". The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
A product of the Oremus terroir, Oremus nectar stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol content (2 % to 3 %), given that not all the sugar concentrated in it reaches fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre. The Aszú berries are picked individually. We should not forget that each picker will collect between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the slight pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain. The must is then transferred to 50-litre glass containers and left to ferment very slowly. After a year it is transferred to 68-litre "Átalag" barrels, where the wine continues to refine. Finally, it is bottle-aged in a journey that can last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity.General information
Alcohol by volume
3 %Sugar
569 g/lAcidity
13.9 g/lVariety
Furmint, Hárslevelü, Zéta, and SárgauskotályAverage age of vineyard
15 yearsVineyard surface area
98 haPlanting density
5,660 plants/haAltitude
200 mYield
13 bottles/haHarvest
100 % manual, individual selection of the Aszú berries in several rounds2012 Vineyard cycle
Abundant rainfall in the winter with temperatures considerably colder than usual in February. Spring was warmer and drier than previous years resulting in grapes gaining greater intensity.
Summer was extremely hot and dry. Drought in August brought early ripening and occasional dehydration of the grapes.
Autumn was hot with precipitation and early harvest of grapes used for dry wine and a later harvest of Aszú berries.Storage, serving and drinking window
This wine is suitable for drinking now, but it can be stored for over 50 years in optimal conditions: 12-14 °C / 54-57 ºF and 60 % relative humidity.
The recommended serving temperature is 8 ºC / 46 ºF.Production
800 bottles 375 ml.
Description
When he tasted it, Louis XIV proclaimed Tokaj "the wine of the king and the king of wines". The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
A product of the Oremus terroir, Oremus nectar stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol content (2 % to 3 %), given that not all the sugar concentrated in it reaches fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre. The Aszú berries are picked individually. We should not forget that each picker will collect between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the slight pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain. The must is then transferred to 50-litre glass containers and left to ferment very slowly. After a year it is transferred to 68-litre "Átalag" barrels, where the wine continues to refine. Finally, it is bottle-aged in a journey that can last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity.General information
Alcohol by volume
2.5 %Sugar
569 g/lAcidity
14.9 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
17 yearsVineyard surface area
98 haPlanting density
5,660 plants/haAltitude
200 mYield
12 bottles/haHarvest
100 % manual, individual selection of the Aszú berries in several rounds2011 Vineyard cycle
Winter was colder than usual accompanied by abundant precipitation in the form of snow. Rain was persistent in Spring while temperatures were cool, resulting in an early budding. Excessively hot and dry in June and a rainy cooler July than usual. A long warm and dry Fall favored over-ripeness and harvest lasted close to three months.
Storage, serving and drinking window
This wine is suitable for drinking now, but it can be stored for over 50 years in optimal conditions: 12-14 °C / 54-57 ºF and 60 % relative humidity.
The recommended serving temperature is 8 ºC / 46 ºF.Production
563 bottles of 375 ml.
Description
When he tasted it, Louis XIV proclaimed Tokaj "the wine of the king and the king of wines". The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
A product of the Oremus terroir, Oremus nectar stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol content (2 % to 3 %), given that not all the sugar concentrated in it reaches fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre. The Aszú berries are picked individually. We should not forget that each picker will collect between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the slight pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain. The must is then transferred to 50-litre glass containers and left to ferment very slowly. After a year it is transferred to 68-litre "Átalag" barrels, where the wine continues to refine. Finally, it is bottle-aged in a journey that can last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity.General information
Alcohol by volume
2.5 %Sugar
530 g/lAcidity
14.3 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
15 yearsVineyard surface area
98 haPlanting density
5,660 plants/haAltitude
200 mYield
12 bottles/haHarvest
100 % manual, individual selection of the Aszú berries in several rounds2010 Vineyard cycle
Without a doubt this year has been the most challenging for Tokaj winemakers in the last decade. Several parcels were affected by the late rainfall in spring and early precipitation in summer which flooded the village of Tolcsva twice and, along with a few hailstorms in August, considerable harvest was lost. The rain eventually
stopped in early September and Botrytis developed on the remaining grapes. Due to cool temperatures during the growing period, the grapes achieved an extraordinary degree of acidity leading to the classical balance of Tokaj.Storage, serving and drinking window
This wine is suitable for drinking now, but it can be stored for over 50 years in optimal conditions: 12-14 °C / 54-57º F and 60 % relative humidity.
The recommended serving temperature is 8 ºC / 46 ºF.Production
800 bottles of 375 ml.
Description
The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
The Tokaj region lies within the range of mountains in Northeast Hungary. Oremus winery is located at the geographical heart of said region.
Eszencia spotlights amongst all Aszú wines. It is of incredible richness, unique in the world. Its low alcohol level (1 to 3%), is a result of the extraordinary amount of sugar it contains not being at all unusual to find 500 grams or more residual sugar per litre.
Each picker individually hand picks 5 to 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the gentle pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain.
After this time, the must is then transferred to 50-litre glass containers and left to overcome an extremely slow fermentation. After two years, wine is aged in 68-litre "átalag" barrels, where it will continue to refine. Finally, it is bottle-aged in a journey that can last decades.General information
Alcohol by volume
3%Sugar
523 g/lAcidity
14.1 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
17 yearsVineyard surface area
91 haPlanting density
5,660 plants/haAltitude
200 mYield
10.4 bottles/haHarvest
Aszú berries are hand-picked one-by-one in several selection windows2009 Vineyard cycle
Winter was mild with moderate precipitation in the second half of January and February. Budding season was dry and warm, though Spring showers arrived at the end of May during flowering.
It was excessively dry and hot during the Summer months. September, period in which the degree of Botrytis is determined, was very hot with little rainfall. It was in October and November when precipitation was abundant, giving Botrytis an opportunity to begin showing its effects in the vineyard. Small amount of Aszú grapes were picked, but of great concentration in those parcels where the special weather conditions for noble rot is most favorable.
Eszencia 2009 offers complex tropical fruit aromas and great richness and soft textures on the palate.Storage, serving and drinking window
This wine is ready to drink holding a potential ageing window of approximately 50 years if kept in ideal conditions: constant temperature of 12-14 ºC and 60% relative humidity.
Optimum drinking temperature is 8 ºC.Production
789 bottles 37.5 cl.
Description
The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
The Tokaj region lies within the range of mountains in Northeast Hungary. Oremus winery is located at the geographical heart of said region.
Eszencia stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol level (1 to 3%), due to the extraordinary sugar content that does not reach full fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre.
The Aszú berries are picked individually. We should not forget that each picker collects between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the slight pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain.
The must is then transferred to 50-litre glass containers and left to ferment very slowly. After two years, wine is transferred to 68-litre "átalag" barrels, where it will continue to refine. Finally, it is bottle-aged in a journey that can even last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity.
General information
Alcohol by volume
3%Sugar
505 g/lAcidity
14 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
13 yearsVineyard surface area
91 haPlanting density
5,660 plants/haAltitude
200 mYield
9 bottles/haHarvest
Aszú berries are hand-picked one-by-one in several selection windows2008 Vineyard cycle
After a mild and dry winter, a rainy spring caused early flowering. The heat and well distributed summer rainfall on the first days of September, allowed for a great ripening.
Aszú berries were collected with a very high quality.
Storage, serving and drinking window
These wines are ready for drinking now but may potentially be stored for approximately 40 years if kept in optimum conditions: constant temperatura of 12-14 ºC and 60% relative humidity.
Optimum drinking temperature is 10 ºC.
Production
826 bottles 37.5 cl.
Description
When he tasted it, Louis XIV proclaimed Tokaj "the wine of the king and the king of wines". The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
The Tokaj region lies within the range of mountains in north-east Hungary. Oremus winery is located at the geographical heart of said region.
A product of the Oremus terroir, Oremus Nectar, stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol content (1 to 3%), given that not all the sugar concentrated in it reaches fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre.
The Aszú berries are picked individually. We should not forget that each picker will pick between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days and, the slight pressure exerted by the weight of the berries themselves, causes extraction of the juice they contain.
The must is then transferred to 50-litre glass containers and left to ferment very slowly. After 2 years it is transferred to 68-litre "átalag" barrels, where it will continue to refine. Finally it is bottle-aged in a journey that can even last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity.General information
Alcohol by volume
3%Sugar
515 g/lAcidity
7,6 g/lVariety
Furmint, Hárslevelü, Zéta and SárgamuskotályAverage age of vineyard
13 yearsVineyard surface area
82 haPlanting density
5,660 plants/haAltitude
200 mYield
9 bottles/haHarvest
Aszú berries are hand-picked one-by-one in several selection windows2007 Vineyard cycle
Early flowering due to warm winter and fall. Very hot and dry summer. Fall brought rainy days and cooler temperatures, which led to Botrytis acting on ripe berries.
Yield is average yet of extraordinary quality.
Intense fruitiness and elegance with a silky texture characteristic of 2007 Aszú wines.
Storage, serving and drinking window
These wines are ready for drinking now but may potentially be stored for approximately 40 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, at a constant temperature.
Optimum drinking temperature is 10-12 ºC.Production
722 - 37,5 cl. bottles
Description
When he tasted it, Louis XIV proclaimed Tokaj "the wine of the king and the king of wines". The Tokaj legend has grown and grown in its four-hundred years of history; but it was not until 1630 that the greatness of the Oremus vineyard was first spoken of. Today it is the one which receives greatest universal acclaim.
The Tokaj region, Tokaj-Hegyalja lies within the range of mountains in north-east Hungary. The village of Tolcsva and the Oremus winery are located at the geographical heart of said region.
A product of the Oremus terroir, Oremus Nectar, stands out amongst all the Aszú wines. It is an incredibly rich drink, peerless in the world. It has a low alcohol content (1 to 3%), given that not all the sugar concentrated in it reaches fermentation, and it is not at all unusual to find 500 grams or more residual sugar per litre.
The Aszú berries are picked individually. We should not forget that each picker will pick between 5 and 10 kg of grapes a day. The berries are left to settle for 15 to 20 days at the Oremus winemaking building and they are gradually added to until grape-picking comes to an end. During this time, the slight pressure exerted by the weight of the berries themselves causes extraction of the juice they contain.
The must is then transferred to 50-litre glass containers and left to ferment very slowly. After 2 years it is transferred to 68-litre "átalag" barrels, where it will continue to refine. Finally it is bottle-aged in a journey that can even last decades.
Eszencia is Tokaj's nectar and the soul of the Oremus wines. Pure concentration and intensity, sublime, and definitely an experience not to be forgotten. It is the wine of the gods.
General information
Alcohol by volume
3%Sugar
518,9 g/lAcidity
16.7 g/lVariety
Furmint and HárslevelűAverage age of vineyard
12 yearsVineyard surface area
82 haPlanting density
5,660 plants/haAltitude
200 mYield
14 bottles/haHarvest
Hand-picked. Aszú berries are selected one-by-one in the vineyard2006 Vineyard cycle
It was a hard winter with January temperatures below -17ºC. Both budding and flowering occurred later than a normal year. August was cold with some rainfall, and from September improved weather contributed to perfect ripening. Autumn was warm and dry, meaning that the Aszú berries were more raisined than botrytized compared to other years. Great quality and very good acidity.
Storage, serving and drinking window
These wines are ready for drinking now but may potentially be stored for around 60 years if kept in optimum conditions (12-14 ºC) at 40% relative humidity, at a constant temperature.
Optimum drinking temperature is 12-14 ºC.
Production
810 - 375 ml. bottles.
