Bodnár Pincészet Borház

Tokaji Furmint 2024

Furmint

Dry Tokaji Furmint from the classic Köves-hegy vineyard parcels near Sátoraljaújhely. Produced from grapes harvested from vines over 30 years old, grown in fine stony volcanic soil. Displays complex fine flavours and rich content.

Misebor Tokaji Furmint 2024

Furmint

A semi-dry altar wine suitable for both ecclesiastical use and everyday consumption. Golden-colored, fruity-scented with fine acid balance. Recommended with lightly sweet pastries and almond or walnut-based desserts.

Tokaji Hárslevelű késői szüretelésű 2023

Hárslevelű

Late-harvest Hárslevelű from the Somos vineyard in Bodrogolaszi. Made from the characteristic half-metre-long bunches of this variety with thick berry skins allowing extended maturation. Fine spicy flavours with linden honey notes.

Tokaji Cuvée 2021

Dry cuvée blended from selected grape varieties. Characterized by harmony and elegance among the aged wines.

Tokaji Cuvée késői szüretelésű 2022

Late-harvest cuvée from high-sugar grapes. Exemplifies the classic style of sweet Tokaji.

Tokaji Sárgamuskotály 2024

Sárgamuskotály

Yellow Muscat from the Boda vineyard situated above the winery. Medium-sized, round berries produce a wine with fine muscat flavour. Crisp texture with sweet fruity character.

Tokaji Szamorodni 2008 - száraz

Szamorodni (from Polish meaning "as it grew, as it was born") in its dry form, produced when there are fewer noble-rotted berries on the bunches. Matured in oak barrels for multiple years. Complex and refined flavour profile.

Tokaji Szamorodni 2008 - édes

Sweet version of Szamorodni, produced when more noble-rotted berries are present on the bunches, yielding higher sugar content must. Ready after multiple years of barrel ageing. Made using traditional methods dating back centuries.

Tokaji Aszú

Aszú is the king of Tokaji wines. Processing of noble-rotted berries begins in November after the new wine fermentation. 3-5 puttony of botrytized berries are added to a 136-litre gönci barrel of new wine, macerated 12-48 hours, then aged in oak for at least three years.