Vega Sicilia Tokaj Oremus Tokaji Aszu 3 Puttonyos 2019

Region and Vineyards

This wine is born in the Tokaj region, Hungary’s legendary wine district and UNESCO World Heritage site, where volcanic soils, autumn mists, and cool continental conditions allow the development of Botrytis cinerea (noble rot). The Oremus estate cultivates 100 hectares of vineyards, with 60 hectares dedicated to sweet wine production, at 200 metres altitude and a planting density of 5,660 vines/ha. Vines average 19 years old.

Harvest is entirely by hand, done in two to three vineyard passes from late September to early November, selecting only botrytised berries at peak concentration. Yields are remarkably low—200 to 500 kg/ha (3–5 hl/ha)—ensuring intensity and aromatic purity.

Winemaking

Aszú 3 Puttonyos follows a centuries-old method. The botrytised berries are macerated for several hours, lightly pressed, and then three 25 kg baskets of these berries (3 puttonyos) are added to each 136-litre gönci barrel of base must.

Fermentation proceeds slowly over several weeks in new Hungarian oak barrels, preserving aromatic clarity and texture. The wine is then aged in a mix of 220- and 350-litre oak barrels for two years, followed by at least one year in bottle before release. Bottled in June 2022, the 2019 vintage saw the production of 24,430 bottles (50 cl).

Tasting Notes

• Color: Medium gold with amber reflections and high viscosity.
• Aroma: Lifted and elegant, marked by white flowers, citrus peel, apricot, and subtle botrytis spice.
• Palate: Silky and fresh, with 130 g/L of residual sugar balanced by 7.7 g/L of acidity. Notes of candied lemon, honeycomb, and ripe peach unfold gracefully. The finish is long and floral, with delicate sweetness.

Did you know?

The “puttonyos” system, once a traditional unit of sweetness in Tokaj, refers to the number of 25 kg baskets of botrytised berries added per barrel. While modern regulations define Aszú wines primarily by residual sugar, 3 Puttonyos represents the most delicate and drinkable style, ideal for introducing the category or enjoying with a broader range of pairings.

Wine Pairing Ideas

• Seared scallops with citrus beurre blanc – the wine’s balance enhances seafood sweetness and citrus accents.
• Chicken tagine with apricots and almonds – aromatic spices and dried fruit resonate beautifully with Aszú’s character.
• Blue cheese and honey crostini – a classic contrast of salt and sweetness.
• Peach tart or lemon cheesecake – fruit-based desserts are mirrored in the wine’s core flavors.

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.