Aszú Wines

This high-class wine is elaborated according to an ancestral method starting from Aszú berries.

The term aszú means crystallized in Hungarian language.

The aszú grapes of various types of vines are collected and sorted grape  by grape when they are completely drough out ( botrytis ) The puttonyos is the hood thank, which is used as measuring unit.

This hood contains approximately 30 kg of aszú berries. One adds several Puttonyos in 136 L of dry wine to obtain a sweet wine.

On a scale from 3 to 6 the more the number of puttonyos is high, the more the wine is rich and sweet.

Chateau Pajzos 6 puttonyos Aszú 1999

Chateau Pajzos 5 puttonyos Aszú 1993

Late Harvest

These wines are made from partly botrytised bunches and are named according to their grape variety. F

urmint, Muscat, Hárslevelű. With little or even no maturing in barrel, these products keep a lot freshness and a high acidity, while having more or less residual sugar.

These wines are good: Apereitif, foie gras, poultry with fruit, cheese-cake, apple pie, white fruit charlotte.

Chateau Pajzos Late Harvest Hárslevelű 2005

Chateau Pajzos Late Harvest Muskotály 1999

Esszencia

On  top vintages, Chateau Pajzos produces the mythical Esszencia.

This absolute rarity, gained from the free-run juice of the aszú grapes, is a unique nectar with a honey-like concentration.

Only 1 liter is produced by 3 tons of aszú berries which represents the production of 10 ha. T

his wine is the rarest in the world a bottle of 10 cl is the results of one whole hectare.

Chateau Pajzos Esszencia 1993

IceWine

2003 saw the succesful creation of only the second icewine at Chateau Pajzos.

The harvest took place ont he 9th of january at an average temperature of -9 Celsius. At this ideal temperature, much of the water content of the berries freezes solid.

The whole bunches of grapes are then pressed while still frozen, using pneumatic pressed placed outside the winery. 

While a wine this rich in sugar, acidity and flavour can age for many years.

The wonderful fruity intensity and the fresh, crips acidity, which makes icewine so unique.

Chateau Pajzos IceWine 2003