2010 was the most rainy year in the history of Dobogó. We could not harvest Hárslevelű and Yellow Muscat from the vineyards, on the other hand wonderful aszú berries were formed on Furmint. We had a short harvest period because of the short indian summer, but we collected high amount and outstandig quality of aszú berries which resulted in making the Winery’s first Eszencia. We bottled this speciality after 4 years of maturation in oak barrel. Eszencia maintains its quality and drinkability when stored properly for 200 years or more.
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 a very hard work as aszú berries should be collected one by one gathering them then separately in a vat. After a few days the juice of aszú berries will start to run off naturally from the own weight of the berries, this is what we call Eszencia. The natural sugar contentof the Eszencia is extremely high (350-600 g/l) because of the low humidity of the botrytised berries. The alcohol level of Eszencia never rises above 2-6 degrees because of the extremely high concentration of sugar.