The origin of this estate dates back to the 1620, but only in 1993 it was named Oremus after the acquisition by Vega Sicilia.
The original estate was the first to ever produce a Tokaji Aszu in the 18th Century (made by grapes affected by botrytis), and carry its fame to this day.
Those wines were served to many Spanish and Russian monarchs, and for decades Tokaji Aszu were more prestigious and more expensive than the best reds and white wines in the world.
Oremus makes wines of three, four, five and six puttonyos besides the sublime and exceptional Eszencia.
The estate farms 115 hectares concentrated in Tolcsva, with some vineyards in Teleki, Deak and a historical plot in Satoraljaujhely.
The vineyards are mostly planted in Volcanic soils, with a high clay content, and exposed to South.
Besides the vineyards Oremus has an important underground cellar responsible to hold a considerable amount of back vintages.
These cellars extend outwards below the ground along 5 KM of corridors in 3 different levels.
The ventilation system in form of chimneys allows the temperature to be maintained at a constant 10C, which is vital for the slow fermentation of the casked wine.
The galleries are vaulted, relatively narrow and barely two meters high.
The walls are covered in a special fungus, Cladosporium cellare, which via a process of microcondensation, is able rto absorb the esters, volatile aldehydes and alcohol vapours.
The wines are aged in 2 types of barrels traditionally made in the region, the Gonc a 136L capacity barrel and the Szerednyei with 220L capacity, similar to Bordeaux barriques.
Apart from the traditional Tokaji wines, Oremus also produce dry wines from Furmint grapes in a very modern style. Fermented in stainless steel with temperature controlled and aged in barrels.
In terms of production the famous Aszu is made from Furmint (55%), Harslevelu (45%) and Muscat Lunel (5%) harvested late and made from grapes affected by noble rot (botrytis).
During harvest the grapes are picked one by one and placed in large vats.
After the Eszencia is extracted from the free run juice, the leftover paste is mixed with dry white wine and left it to ferment a second time to produce the Aszu. (these wines have residual sugar that vary from 60-90 gr for the 3 Puttonyos to 150-180gr for the 6 Puttonyos), and 5 years of barrel ageing before bottling.
With new wine laws enacted over the past few years have the production of 3 and 4 puttonyos aszú has been phased out, and now the numbers 5 and 6 will also be disappearing from bottles of aszú.
The minimum residual sugar has been set at 120 grams per liter for any wine to be called an aszú, and they must be aged for a minimum of 18 months in oak.
Tokaji Aszu 3 Puttonyos
Tokaji Aszu 5 Puttonyos
Tokaji Aszu 6 Puttonyos