Vega Sicilia Tokaj Oremus Dry Petracs 2020

Region and Vineyards

Petrács originates from the Tokaj wine region in northeastern Hungary, renowned for its volcanic soils and historic vineyards. The Petrács vineyard, located in the village of Tolcsva, is considered the crown jewel of the Oremus estate. Its name traces back to Baron Ernest von Petrács, a major general in the Austro-Hungarian Empire, who was granted this exceptional plot in 1762.

This 4-hectare vineyard sits at an altitude of 200 meters, with a planting density of 7,000 vines per hectare. The vines, averaging 60 years old, are rooted in andesite bedrock rich in semi-precious stones, imparting a distinctive minerality to the wine. The steep, hard-to-reach slopes necessitate traditional, manual viticulture, with work carried out by hand and horse, preserving centuries-old farming practices.

Winemaking

The vintage experienced a mild, rainy winter, followed by a cool, dry spring that led to a slow growing season. Abundant rainfall in April and May continued into the summer, with normal flowering but slightly delayed veraison due to the cool conditions. From mid-August, the weather shifted to sunny days, allowing the grapes to ripen fully. The harvest took place on October 6, yielding 3,200 kg/ha (approximately 16.5 hl/ha).

Hand-harvested Furmint grapes were gently pressed, and fermentation occurred in new French and Hungarian oak barrels. The wine underwent five months of aging in oak barrels, with weekly bâtonnage (lees stirring) to enhance texture and complexity, followed by an additional four months of undisturbed maturation. In August, the wine was racked and continued to age in stainless steel tanks for another six months, culminating in bottling in February 2023.

Tasting Notes

• Color: Pale gold with brilliant clarity.
• Aroma: Expressive notes of white flowers, ripe pear, and citrus zest, intertwined with subtle hints of wet stone and delicate oak spice.
• Palate: Dry (1.6 g/L residual sugar) with crisp acidity (7.2 g/L), delivering a vibrant, mineral-driven profile. Flavors of green apple, lemon peel, and a touch of almond lead to a long, saline finish, reflecting the wine's volcanic origins.

Did you know?

The Petrács vineyard is renowned for its andesite bedrock interspersed with semi-precious stones, contributing to the wine's distinctive minerality and complexity. The 2020 vintage yielded 3,452 Burgundy-shaped bottles and 108 magnums, emphasizing the limited production and exclusivity of this exceptional wine.

Wine Pairing Ideas

• Grilled sea bass with lemon and herbs – the wine's acidity complements the delicate flavors of the fish and enhances the citrus notes.
• Roast chicken with tarragon sauce – the herbal nuances of the dish resonate with the wine's floral and mineral characteristics.
• Goat cheese and arugula salad – the wine's crispness balances the creaminess of the cheese and the peppery bite of the arugula.
• Sushi and sashimi platter – the clean, umami flavors of the seafood are elevated by the wine's freshness and minerality.

History of Vega Sicilia Oremus

Oremus was born in 1993, when Vega Sicilia, Spain’s most iconic wine estate, acquired one of Tokaj’s most legendary vineyards with the mission of restoring its glory. The name Oremus, Latin for “Let us pray”, refers to the famed vineyard first mentioned in 1630, long associated with the origins of the Tokaji Aszú tradition. This site, historically revered for producing noble rot-affected wines of extraordinary complexity, became the cornerstone of a renewed Tokaj renaissance.

Vega Sicilia’s arrival in Tokaj marked a turning point for the region. Under the leadership of Pablo Álvarez and winemaker András Bacsó, the project combined centuries of Hungarian sweet winemaking with cutting-edge cellar technology, vineyard restructuring, and meticulous grape selection. Oremus became the first non-Hungarian-owned winery to fully integrate into the Tokaj appellation while respecting its strict historical codes and quality levels.

From its inaugural vintages in the mid-1990s, Oremus has elevated Tokaj’s international reputation, crafting wines that reflect both authenticity and innovation—from entry-level Late Harvest and dry Furmints to the estate’s flagship Aszú 5 and 6 Puttonyos and the exceptionally rare Eszencia.

Region and Vineyards

Oremus is located in Tolcsva, in the heart of the Tokaj-Hegyalja region in northeastern Hungary. The estate comprises 91 hectares of vineyards planted between 150 and 300 metres in altitude on volcanic, mineral-rich soils—a legacy of ancient lava flows. The Zemplén Mountains and proximity to the Tisza and Bodrog Rivers provide the misty autumn mornings essential for the development of Botrytis cinerea (noble rot), followed by dry afternoons that preserve acidity and freshness.

The vineyards are planted primarily with Furmint, the region’s most important white grape, prized for its high acidity and susceptibility to botrytis. Other key varieties include Hárslevelű, Zéta, and Sárgamuskotály (Muscat Blanc à Petits Grains). The vines average 20 to 60 years in age, with some parcels—such as the celebrated Petrács vineyard—planted over half a century ago. Yields are naturally low, particularly for Aszú production, sometimes as little as 3–5 hectolitres per hectare.

Wine Range of Vega Sicilia Oremus

• Late Harvest: A fresh, lightly botrytised sweet wine, ideal for early drinking.
• Mandolás Furmint: A dry white wine offering a modern, mineral-driven expression of Furmint.
• Petrács Furmint: A single-vineyard, oak-aged dry Furmint from old vines, built for complexity and aging.
• Tokaji Aszú 3, 5, and 6 Puttonyos: Noble sweet wines made from individually picked botrytised berries, ranked by richness and residual sugar.
• Tokaji Eszencia: A mythical nectar of unmatched concentration, made exclusively from the free-run juice of Aszú berries, fermented slowly over years.

Did you know?

Oremus was the first estate to produce Eszencia under Vega Sicilia’s ownership, reviving one of the world’s rarest and most coveted wine styles. The estate continues to ferment Eszencia for years, drop by drop, with natural sugar levels exceeding 500 g/L and alcohol content as low as 2–3%—a wine closer to elixir than to wine.