Wines
MARIASY BRUT
Sparkling wine is magic, a transmitter of happiness, celebration and emotional richness.
MARASY sparkling wine is a new product in the life of the estate. The soil of the vineyard, the loess, the unique climate, the furmint grapes and the classic method of sparkling winemaking, all in the embrace of a small amphitheatre, offers a fantastic opportunity to produce a fine, elegant sparkling wine with mineral flavours.
The Furmint variety is harvested with a unique aroma and delicate, tasty, luscious acidity. Only the healthy, whole bunches are hand-picked and carefully selected. Quality pressing and controlled fermentation are then used to obtain the base wine from which MARIASY sparkling wines are made using the méthode traditionnelle procedure.
MARIASY SPARKLING / SEKT
CRÉMANT de FURMINT
MARIASY Brut is an aperitif of elegance, clarity, delicacy and minerality, excellent with fish dishes, fish courses, trout, but its Brut character makes it suitable for almost any occasion and any dish.
MARIASY FURMINT
It creates festive magic on the table, whether for everyday or special occasions.
Furmint is the most important grape in Tokaj.
Its bunches are cylindrical; its berries are oval, delicate-tasting, late-ripening grapes. It is a wine that combines liveliness with mineral richness.
MARIASY FURMINT
MARIASY Furmint is a dry, rich white wine with a complex flavour thanks to its ageing in oak, which combines liveliness and mineral richness. Intense and intense, it pairs well with snacks, starters, green salads and creamy soups, excellent with asparagus and fish, but also with roasts of white meats, and don't forget to try it with semi-hard and soft cheeses. It creates festive magic on the table, whether for everyday or special occasions, chilled to 8 Co degrees and poured into pretty chalice glasses.
MARIASY TOKAJI ASZÚ
We are enchanted by the noble mould, the mystic wonder
The formation of the aszú grapes is a true mystical miracle. Botrytis Cinerea, the blessing of the noble mould, is the result of the magic of Tokaj's climate. It can only be produced in good seasons when nature provides the necessary late summer rainfall with a period of sun and wind in late autumn. The berries, swollen by moisture, crack, Botrytis Cinerea colonises the skin, initiating a special overripening process and, in the best case, a noble rot. The noble rot grapes lose a significant part of their water content, resulting in sweeter, richer, more concentrated aszú grapes. At the same time, botrytis, the noble rot, produces aromatic and flavour compounds with specific aroma components.
The aszú grapes are carefully harvested by sorting the grapes by the piece.
Aszú making is a meticulous process that requires a lot of patience and expertise.
The early history of making aszú wine dates back to the 17th century when the Reformed preacher Máté Laczkó of Szepsi made the first aszú wine for Easter 1631.
Today, aszú is still made according to the ancient method:
5 puttony (=our traditional wooden basket) of aszú grains are mixed with 1 gönci barrel (=136 litres) of must. A Tokaj puttony weighs 25 kg of aszú grains. In the production of noble aszú wine, the grapes are mixed whole with must without opening. The pressing is always done slowly, with a long pressing time.
The MARIASY Aszú is a perfect balance of acidity and sugar content, thanks to the diversity of the Tokaj vineyards and the extremely carefully selected aszú grapes.
When picking the aszú grapes, special emphasis is placed on the excellent soil and microclimate conditions of the vineyards in Tolcsva.
The fermentation of the aszú musts is slow and requires a long period of time, after which the aszú wines are matured in small wooden barrels. For these barrels, oak wood from the Zemplén hills bordering the wine region is used.
