The production of Aszú wine (tear wine) is a meticulous process, requiring great patience and extensive technical knowledge. It is only possible in exceptional vintages, when nature brings rains at the end of summer and a sunny but windy early autumn, which are essential for the noble berries to form. The berries swell due to humidity and "Botrytis cinerea" settles on their skin and creates noble rot. The same formulas are used to make the wines as they have been for hundreds of years. To the must of a Gönc cask, i.e. 136 liters, 3, 5 or 6 23-kg jugs ("puttony" in Hungarian) of Aszú noble berries are added. The Aszú noble berries are mashed with the must and then wait one or two days for the berries to swell and are pressed. Fermentation of the Aszú must is a slow process that can sometimes take up to two months. It is then put into wooden barrels and left in a protected lagar, waiting for the fermentation to stop on its own. We then add a little Eszencia, which has been collected drop by drop from the Aszú berries. In this way we symbolically give it back its soul, which is embodied in the Eszencia. Aszú wines are aged in small barrels of 136 liters (called "Gönc") and 220 liters ("Szerednye"). Oak from the mountains bordering the wine region is used to make the barrels. The aging of Aszú takes place in subway cellars dug into the volcanic soil. The wine is left to age here for 2 to 3 years, at a constant temperature and humidity level. Once bottled, the Oremus Aszú is left to age in the bottle for a year, which gives it the opportunity to embark on a development journey that can last several decades.
Aszú wines are the differentiating factor of the Tempos Vega Sicilia family of great wines. They combine tradition, innovation and excellence. Aszú are truly sublime wines rooted in a unique terroir. Oremus is the symbol, the example of reward, experience and knowledge of time. A true mastery of the art of wine.
