The Estate
Mariasy Estate
vineyards
TOKAJ, Ridge MÁRIÁS
5 acres of land
2,4 ha planted vineyard
Grape: Furmint
TOLCSVA, Ridge GYAPAROS
0,6 acres of vineyard
TOLCSVA, Ridge KINCSEM
1,6 acres of vineyard
TOLCSVA, Ridge VÁRHEGY
1,8 acres of vineyard
Grape varieties throughout the whole area of the Tolcsva vineyards:
Furmint 80 %, Yellow Muscat 10 %
Furmint
The noble grape of Tokaj
Over the centuries, many grape varieties have been cultivated in the Tokaj - Berg Valley wine region, but after the devastating phylloxera crisis in the 19th century, Furmint became the dominant grape variety.
Furmint has good qualities: it is not very susceptible to disease, it is fairly resistant to winter frosts and likes sunny sites. Its shoots are upwardly arching and its leaves have serrated edges. The cluster is medium-sized, cylindrical and the berries are rounded. Hot summers and warm autumns, alternating with rain, ripen the berries to golden yellow. Late ripening, is characterised by lively and delicate acidity.
MARIASY - The three faces of Furmint
Harvested at three different times and maturities, the Furmint grape gives us three different wines, the Noble Aszú, the Sparkling - Crémant de Furmint and the Furmint dry wine, all of which are a cure for the soul and the starting point for a good friendly get-together.
Harvest
The harvest date is the old saying "September ripens, October mellows".
Harvesting takes place on sunny, windy days in September and October, exclusively by hand, when the ripe bunches are carefully selected. The first grapes selected for our sparkling base wine are ripe, with good crisp acidity, and in perfect health (10% vol. maturity). Then, 2-3 weeks later, for our dry Furmint wine, we pick more mature but still perfectly healthy grapes, with a potential maturity of 12.5-13% vol. In both cases, leaving on the vine any bunches already attacked by noble mould. The final stage of the harvest is the collection of the noble musts in October or even early November, when the sunny and windy October has already pruned and wrinkled the grapes, honeycombing the musts. The honey-sweet, dried, wrinkled berries are collected in separate small pots, one by one, and this is the most valuable part of our grape harvest, paving the way for the Tokaj gold to be used for the Aszú wine.
Because we are fascinated by the noble mould, the mystical wonder.
