Louis XIV gave it the title "Wine of Kings, king of Wines", Voltaire dedicated a poem to "this amber potion of vivid colours which weaves the golden threads of the mind and makes the most spiritual words sparkle", whilst Rossini, Schubert and Goethe, like many other great people of this world, were most enthusiastic when tasting it.

200 kilometres from Budapest, not far from the Slovak and Ukrainian borders, the Tokay vineyards spread over 5,500 hectares of alluvial or clay soil, lying over a bed of volcanic rock. The best growths are to be found on the hillsides which overlook the town and which benefit from a micro-climate favouring the development of the "noble rot" (Botrytis Cinerea).

So, while travelling in Hungary, Alain Geoffroy and some friends, who ere producers of Cablis wines, fell in love with this wine and decided to form a company with a Hungarian partner. That is why we can propose a few bottles of this nectar to our clients today.

Produced from the white grape varieties Furmint and Harslevelu, the wines of Tokay offer a range of rich and varied products, made in the purest respect of traditions. From sweet or dry Tokay Szamorodni to the extremely rare Tokay Eszencia, they are the subject of care and attention throughout the wine-making process, which varies depending on the product. Without a doubt the most original process is that which produces the famous Tokay Aszu. Picked grape by grape between the beginning of November and the first snows, the grapes, literally candied by Botrytis, are pressed until an extremely sweet paste is obtained. This paste is added basket by basket (puttony in Hungarian) to the dry white wine base which has been made from grapes unaffected by Botrytis. The number of baskets added determines the sugar content of the Tokay Aszu which varies between 3 and 6 puttonyos.

The wines of Tokay age for several years in oak barrels stored in magnificent cellars several kilometres long dug out of the volcanic rock, a veritable labyrinth of galleries providing constant temperature and humidity.
Serving temperature : 10-12° as an aperitif or just for pleasure, 12-14° if it is to accompany a meal.