Szepsy by István Szepsy
István Szepsy Senior, revered as 'the Lord of Wine' in Tokaj, is a stalwart defender of the region's winemaking traditions. Despite challenges under Communist rule, he clandestinely tended his vineyard, later expanding to four hectares post-socialism. With a keen eye on quality, he now concentrates on a mere fraction of his 52-hectare estate, producing less than 50,000 bottles. Honored with prestigious awards, including the Winemaker of the Year in Hungary, Szepsy's dedication to excellence shines through. Family members play vital roles at Szepsy Winery, each contributing uniquely. His relentless pursuit of exceptional vineyards and distinctive terroirs drives him forward, as he uncovers new possibilities in Tokaj. Szepsy's approach involves meticulous vineyard management, aging vines, and meticulous winemaking practices. While renowned for his exceptional sweet wines, he delves into crafting expressive dry wines, notably from Furmint and Hárslevelű grapes, capturing the distinct essence of each vineyard plot. His unwavering commitment to showcasing Tokaj's diverse terroirs continues to define his legacy in the world of winemaking.
Aszú 6 puttonyos
It was harvested from old vines, then sorted precisely. The spontaneous fermentation was followed by 30 months of barrel ageing. Harmony in the bottle, 260 grams of residual sugar, 7g/l of acidity and 9% alcohol. Its aromas change constantly, the dense and thick palate is made airy by the lovely acidity. 4,800 bottles produced
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Szent Tamás’46 Furmint Dry
Vineyard is located in the eastern part of Mád, on the slopes at altitudes of 140-230 metres above sea level. This Grand Cru vineyard has old vines, traditional goblet training and incredibly varied soil layers. Fermented in new 300l oak barrels, then aged for seven months. 1,960 bottles produced​
Percze Furmint Dry
Percze is the smallest first class single vineyard of Mád village. The soil contains volcanic tuff and quartzite based on hard rhyolite. The cracks of the rock formations are filled with clay minerals, therefore the wines have layered and strong acidity. Fermented and aged in new 300l and second filled 500l Zempléni (Hungarian) oak. Bottled after 10 months barrel ageing.
Furmint Dry
Blend of three vineyards. They green harvest three times. All their dry wines are made in the same way. Fermented and aged in lightly toasted 400 /500 litre lightly toasted Hungarian oak barrels. Sometimes they go through malo.
Szamorodni
It was fermented with its own yeast in 300-litre barrels, then it was bottled after two years of ageing. An aroma orgy on the nose: peach, pear, quince, a touch of botrytis. The experience intensifies on the palate, with the residual sugar (177 grams) and the almost endless play of lively acids with the volcanic minerality. Substance meets light elegance. 12,000 bottles produced
Úrágya 63 Furmint Dry
Úrágya means ‘where the sun goes to bed’. Just released. 100% Furmint, single vineyard, Grand cru. Aged in 400–500-litre Hungarian oak. Smoky, austere and deep. Palatial in its marble-colonnaded power and structure. A wine that tastes of lime locked in iron, of cold smoky marble. 3,750 bottles produced.
Nyúlászó Furmint Dry
Vineyard situated on the southeastern part of Mád village, Szepsy family cultivates 3 hectares at a 150-198 m altitude, situated SE-SSW on 15% slopes. Underwater volcanic post activity formed a yellow clay soil. 2,820 bottles produced.
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Furmint & HUN
The HUN label was made from grapes grown in Hasznos, Bohomáj, Úrágya, Urbán and Nyulas vineyards. The grapes were harvested at the end of September and fermented and aged the wine in tank. Partial malolactic fermentation.