The grapes are harvested for our dry Furmint from the 3 vineyards of Mád (Betsek, Szent Tamás, Úrágya). After the careful selection of fully ripened clusters we follow a very fast and gentle method of destemming and pressing. The wine is fermented and matured in 300 L Hungarian oak casks (10% new, 90% several yrs. old casks) for 10-12 months before being filled into bottles. The result is an intensive, mineral rich wine that echoes the unique qualities of the Furmint grape. Its ageing potential is very high, (minimum 15 years in our experience).

The grapes that go into the making of this outstanding Furmint are selected from the single Betsek vineyard, which was planted in the 1970’s. Betsek is renowned for its pronounced mineral quality which blends well with the characteristics of Furmint. It is made in small amounts, only in the best vintages since 2008. After the careful selection of fully ripened clusters we follow a very fast and gentle method of destemming and pressing. The wine is fermented and aged in 300 L Hungarian oak casks (50% new, 50% two yrs. old casks) for 10-12 months before being filled into bottles. This is a complex wine with a salty mineral taste, creamy texture and a bouquet of citrus, ripe pear, flowers and a hint of green tea.

The grapes that go into the making of this Furmint are selected from the Úrágya vineyard which was planted according to a modern terraced method in the early 2000s. This is our biggest neighbouring plantation. The grapes grow in the vineyard where Tokaj’s first great dry Furmint was born. It is made in small amounts, only in the best vintages since 2018. After the careful selection of fully ripened clusters we follow a very fast and gentle method of destemming and pressing. The wine is fermented and aged in 300 L Hungarian oak casks (50% new, 50% two yrs. old casks) for 10-12 months before being filled into bottles. It is a uniquely rich wine both on the nose and palate, revealing mineral notes together with pear and illusive floral aromas.

We chose the Úrágya (literally, “the Lord’s Bed) vineyard for our Izabella Utca for its extraordinary complexity and richness. We revived a long forgotten tradition in the planting of Pinot Noir since red wines had been made in the wine region before the Phylloxera. We planted our vines in 2005, and have been making our wine each year since 2008. Our approach is based on careful clone selection, a lot of work in the vineyard, very low yields, a small wooden press we restored and a very simple winemaking procedure. The result is the Izabella Utca; while aware of the long road it still has ahead in order to become truly great, a wine that has an innate confidence hidden in that salty taste and mineral notes that only Tokaj can give. Utca in Hungarian means “street”, and the Izabella utca branches off one of downtown Budapest’s main Boulevards. Here it symbolizes the Dobogó way, which is to delve into the depths of the Tokaj tradition, as the vine searches for water, while bringing to life something new and exciting, dreams that keep us awake at night.

The word “szamorodni” has Polish origins, it means “the way it was grown”. It is made of the half healthy – half botrytised bunches from our three vineyards which we harvest by hand, without the selection of the aszú berries. In order to extract all the valuable material out of the shrivelled berries, we soak them in their own juice for 24 hours before pressing. This way we obtain very high natural sugar content, acidity and complex aromas. The wine is fermented and aged in 300 L oak casks for at least one year, which is followed by one year of bottled ageing. This is the first step into the world of our sweet wines with a sugar content of 90-100 g/l, pears and apples featuring in its manifold aromas.

„Dedicated to Maria Zwack, Endre Ady’s – one of Hungary’s most famous poets - great love and muse”.

Dobogó Mylitta is a botrytised late harvest. We wanted to show the young and fresh face of Tokaj, so we decided to make an unusual wine, a wine that is on the one hand very intense but on the other very crisp and fresh as it is aged only one year.

Just as love always varies, so does our Mylitta, in some years it is made only with Furmint, in others it can be plain Yellow Muscat, but in most cases it is the marriage of the 3 main varieties (Furmint, Hárslevelű and Yellow Muscat). The permanent factor is that we carefully select our most beautiful, half botrytised bunches for this wine. After the destemming and 24-hour soaking we follow a very gentle pressing method. The wine is fermented and aged in 300 L Hungarian oak casks for 10-12 months before being filled into bottles. Mylitta also serves as a base in the making of our 6 puttonyos aszú wine. Its sugar content is around 120 g/l. The harmony of fresh and candied fruits makes this young and vibrant wine an all-time favourite.

This wine is the younger sibling of our 6 puttonyos aszú wine, introducing Tokaji lovers to the world of aszú wines. Since we insist on making a 6 puttonyos aszú wine each vintage, the opportunity of having a 5 puttonyos yearly is not a given. The process is very similar to our 6 puttonyos aszú wine. The 1.5-2 years of ageing in casks is followed by 2-3 years of bottled ageing. Its sugar content (more than 120g/l) blends in superb complexity with the aromas of fresh summer fruits.

Wine-making begins on the vine. The aim is to achieve the highest quality possible, and to this end we use only specially selected premier quality aszú berries, harvested in stages. First we make a base wine, the Mylitta, from shrivelled and partly botrytised grapes. Once the base wine is ready we add 1 kg of aszú berries to every 1 litre of base wine. We then macerate this mixture, and it is during soaking that aromas, flavours, texture, acidity and sugars leech out into the wine thus triggering a second fermentation. When maceration is completed we gently press the aszú berries. The young wine is then transferred to oak casks, where it is aged for 2-3 years. Sealed into bottles it rests in our cellar for 3 more years before reaching perfect maturity. Its ageing potential can extend to future generations. We have been making this wine from each vintage since 2003, which is excessively hard work in some years, resulting in the making of only 1 cask. To our great pleasure, our sacrifices are acknowledged at national and international competitions and most importantly by Dobogó fans all over the world.

Tokaji Eszencia is often described as one of the most exclusive wines in the world. Although technically it cannot even be called a wine because of the low alcohol level. Obtaining a good amount of Eszencia is very hard work as aszú berries are collected one by one, gathering them then separately in a vat. After a few days the juice of aszú berries will start to trickle down naturally from the weight of the berries; this is what we call Eszencia. The natural sugar content of Eszencia is extremely high (more than 450 g/l) because of the low humidity of the botrytised berries. In some extraordinary vintages we could gather aszú berries with a natural sugar content of more than 900 g/l (2009 and 2018). The alcohol level of Eszencia never rises above 2-6 degrees because of the extremely high concentration of sugar. Until now, 2010 is the only vintage of which we could fill 100 bottles of Eszencia, making it even more unique with a custom made oak box and a crystal glass.

Dobogó Blue cheese speciality: We made Dobogó Blue using carefully selected cow milk coming from the South Tyrolean 2000-metre-high hills and married it to Dobogó’ sweet wines and Dobogó aszú grapes. A very special cheese aged for five weeks. It is, of course, the perfect match for our 6 puttonyos or Mylitta.