Vega Sicilia Tokaj Oremus Tokaji Aszú 6 Puttonyos 2013

Region and Vineyards

Oremus Aszú 6 Puttonyos is made in Tokaj, a historic wine region in northeast Hungary famed for its volcanic soils, morning fogs, and cool autumns—ideal for the development of Botrytis cinerea. The Oremus estate spans 91 hectares, situated at 200 metres above sea level, planted at a density of 5,660 vines/ha, with vines averaging 18 years of age.

In 2013, the growing season began with a mild, wet winter that replenished water reserves, followed by a summer of heat interspersed with storms. The cool, sunny autumn provided textbook conditions for noble rot. The harvest was conducted entirely by hand in two to three passes between mid-September and early November, with a yield of only 488 kg/ha (3.4 hl/ha), underscoring the wine’s remarkable concentration.

Winemaking

The production of Aszú 6 Puttonyos follows the traditional method. Six 25-kg panniers (puttonyos) of botrytised Aszú berries are added to each 136-litre Gönc barrel of base must. The berries are macerated for two days, gently pressed, and fermented slowly in new Hungarian oak barrels over a period of up to two months.

The wine is then aged for two to three years in small barrels (136 to 200 litres), followed by at least one year in bottle before release. The 2013 vintage was bottled after this process and resulted in the production of 23,500 bottles (50 cl).

Tasting Notes

• Color: Deep amber-gold with luminous brilliance and high viscosity.
• Aroma: Intensely aromatic with dried apricot, candied orange peel, saffron, and honey, lifted by notes of chamomile and exotic spice.
• Palate: Lusciously sweet (174 g/L residual sugar) yet beautifully balanced by vibrant acidity (8.4 g/L). Layers of stone fruits, citrus confit, ginger, and acacia unfold on the palate. The finish is extraordinarily long, harmonious, and refined.

Did you know?

The 2013 vintage, along with 2008, is considered one of the greatest vintages of the millennium for Tokaji Aszú. The term “6 Puttonyos” represents the highest classic category before entering Essencia-level sweetness, reflecting a style of profound depth and exceptional aging potential. Stored properly, this wine can age gracefully for over 40 years.

Wine Pairing Ideas

• Foie gras with fig compote – a luxurious classic where sweetness and acidity counter the richness.
• Blue cheese platter – the wine’s intensity matches strong, salty cheeses like Gorgonzola or Roquefort.
• Duck breast with orange and honey glaze – a savoury pairing echoing the wine’s citrus and spice.
• Apricot tart with almond cream – dessert pairing that enhances the wine’s stone fruit and nutty undertones.

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.