Vega Sicilia Tokaj Oremus Tokaji Aszu 5 Puttonyos 2010

Region and Vineyards

Oremus Tokaji Aszú is produced in the Tokaj wine region of northeast Hungary, a UNESCO World Heritage site and one of the world’s oldest designated wine regions. Nestled in the Zemplén Mountains, the Oremus estate lies at the geographical heart of Tokaj, where volcanic soils and river-influenced humidity create ideal conditions for the development of Botrytis cinerea, or noble rot.

The vineyards span 91 hectares at an altitude of 200 meters, with a vine density of 5,660 plants/ha and an average vine age of 15 years. The dominant grape is Furmint, accompanied by Hárslevelű, Zéta, and Sárga Muskotály—each contributing to the wine's complexity. In 2010, a cool and rainy growing season reduced yields to just 161 kg/ha, but the late development of noble rot on the remaining berries allowed for hand-harvesting over multiple passes from mid-September to early November.

Winemaking

Tokaji Aszú is one of the world’s most labour-intensive and historic sweet wine styles. In 2010, the Aszú berries—botrytised grapes individually picked—were macerated for two days in freshly pressed must. For a 5 Puttonyos wine, five panniers (puttonyos) of 25 kg Aszú berries are added to a 136-litre Gönc barrel of base wine.

After maceration and gentle pressing, fermentation occurred in new Hungarian oak barrels, proceeding slowly over up to two months due to the high sugar content. The wine then aged for 2–3 years in 136- and 200-litre barrels, followed by at least one year in bottle before release. Only 19,000 bottles of 50 cl were produced.

Tasting Notes

• Color: Deep golden amber, with brilliant viscosity.
• Aroma: A vibrant bouquet of citrus peel, peach, dried apricot, accented by floral orange blossom and subtle oak spice.
• Palate: Rich and opulent, with intense sweetness (148 g/L of residual sugar) balanced by striking acidity (9.8 g/L). Flavors of honeyed fruit, candied citrus, and warm spice unfold seamlessly, culminating in a long, perfumed finish.

Did you know?

The vineyard Oremus was first recorded in 1630 and is among the most acclaimed in Tokaj. The term "puttonyos" refers to the number of 25 kg baskets of botrytised berries added per barrel, historically denoting the sweetness level. The 5 Puttonyos category strikes a classic balance of richness and freshness, and in modern terms is legally defined by a minimum of 120 g/L residual sugar.

Wine Pairing Ideas

• Foie gras torchon with quince chutney – the wine’s acidity cuts through the fat while echoing the fruit.
• Roquefort or blue cheeses – salty, pungent cheeses complement the wine’s honeyed sweetness.
• Apricot tart with almond cream – stone fruit desserts elevate the wine’s peach and citrus notes.
• Duck à l’orange – the citrus-spice interplay mirrors the wine’s aromatic profile.

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.