500 years after the birth of legendary wine, Holdvölgy is resurrecting and taking forward the Tokaj dream.
The wine of thoughts was born in the concurrence of knowledge, principles, imagination and patience. The harmony of mind and spirit mellowed it to perfection, just like the eternal values.
Handmade, ultra-crafted from the finest 25 HA of all Tokaj Region in Mád, released in restricted numbers.
Our winery is in the heart of the Tokaj wine region in Hungary, just a few miles from Europe’s geometric centre. The Mád basin holds a special position in the world of winegrowing because of its unique soil, macroclimate, and microclimate. Settled as early as the 14th century, Mád is identified in ancient documents as a borough. It was a meeting point for barons, counts, lords, and wine merchants, making it a pivotal location for winegrowing and the wine trade.
Our winery is in the heart of the Tokaj wine region in Hungary, just a few miles from Europe’s geometric centre. The Mád basin holds a special position in the world of winegrowing because of its unique soil, macroclimate, and microclimate. Settled as early as the 13th century, Mád is identified in ancient documents as a market town. It was a meeting point for barons, counts, lords, and wine merchants, making it a pivotal location for winegrowing and the wine trade.
Red ferrous oxide soil of high clay content, with scattered highly quartzitic and rhyolitic islands. Rich in silica sediment, with high macroelement and microelement content.
Highly cohesive brown forest soil, with yellow clay at higher places and a residual bentonitic and rhyolitic structure. Rich in minerals.
Argilluvic brown forest soil with rhyolite tuff at higher points, ferrous oxide soil of looser structure, rich in zeolite minerals. On minor areas surface andesite rock cuttings can be found.
Cohesive ferrous oxide soil of a good water regime with rhyolite tuff and rock crumbles slaty formation.
Soil of a good water regime, made of red ferrous oxide with high argil content, hard rhyolite tuff and their residues, and rich in microelements.
Cohesive ferrous oxide soil of high mineral content, rhyolite tuff, rock cuttings, zeolite, and silica sediment.
Cohesive ferrous oxide soil with highly cohesive red clay on top. High quartzite and hard tuff formation.
Because our separate lots are dispersed, we’re able to produce wine with unique characteristics. The richness of our estate is reflected in the richness of our wines. We choose environmentally conscious viniculture techniques and are moving towards a more ecological production method. Top-quality viniculture is essential during the entire growth process to guarantee the most excellent wines. We strive for balance between healthy vine stocks and a good yield.
Paying close attention to yield control ensures that the minerals and other trace elements in the grape berries will be the right intensity, resulting in a truly magnificent fruit. Our professional background, our expertise, and our modern equipment all help us achieve the highest standards in viniculture so we can continue to create our outstanding wines.
Hárslevelű is another representative variety of this wine region. The name Hárslevelű means “linden tree leaf.” This variety tends to grow upright, and the bunches are long and loosely structured. It ripens late like Furmint. Hárslevelű wine has the more intense aroma of fine lime-blossom honey or elderflower. It creates a creamy, complex character and fragrance.
Furmint has been the predominant variety of wine grape in the Tokaj region for centuries. The vine grows vigorously. Its medium-sized leaves are three-lobed and flat with the edges turning slightly inwards. This grape variety is known as a late ripener and holds acidity perfectly. It is a very important variety for blending wines and the most important variety for Tokaji sweet wines. It is quickly becoming appreciated as a component of dry wines for its fresh character and minerality. It helps make wine more dynamic and provides a citrus flavor and acid characteristics.
Sárgamuskotály is grown worldwide but has been cultivated in this particular region for a long time. The vine grows a bit more slowly and has sectional leaves with serrated edges. The fruit ripens early and is harvested at the beginning of September, although late harvest wines are not uncommon. This flavorful variety makes an exceptionally fruity dry wine with a delightful fragrance.
Zéta was bred in 1951 as a cross between Furmint and Bouvier and was officially recognized in 1990. The vine grows a bit more slowly and has serrated leaves similar to Furmint. Its dense, medium-sized clusters ripen early and are a good host for botrytis. It helps make blends more full-bodied and introduces grape, fig, date, and orange flavors.
The clusters of the types of grapes grown in the wine region contain berries affected by noble rotting (botrytisation) to various extents following full ripening. If we harvest and process clusters containing botrytised and unaffected berries together “as grown”, we get the Tokaj wine speciality called Szamorodni. Szamorodni wines may be sweet or dry, depending on the winery procedure applied.
Upon cessation of the sugar inflow during the process of the ripening of the grape, the phase of overripening starts. As a result of the loss of water and overripening, the sugar content, as well as the acid and mineral content of the juice of the berries become more concentrated. If climatic conditions are favourable, the fungus Botrytis cinerea appears on the surface of the berries and induces noble rotting, producing special taste and flavour substances in the berries. After the processing and winemaking, these features attributable to Botrytis characterise the high- quality Tokaj wines called Aszú and Szamorodni. The berries of the wine cluster are affected by the process of rotting to various extents. It is very rare for all berries of the cluster to be affected at the same time, but we usually walk through the wine plantations at a few days’ intervals to pick the berries showing the typical features of “botrytisation” individually from the cluster. This is called multistep Furmint harvest.
The basic principle was to create a set of buildings that is in smooth harmony with its UNESCO World Heritage environment, preserves its value in the long term and, last but not least, matches the philosophy of the HOLDGVÖLGY brand. This is how the years-long process of thinking together started between the designer and the client.
Our goal was to design a building first communicating modernity then which would not upset the existing balance but rather emphasize the architectural and natural values present in the area subdivided by the ancient retaining walls. The winery, a transparency-driven and moderate building of which reminds the visitor of the fine-tuned nature of a contemporary museum rather than an industrial building, is finely embedded into the hillside. Transparency is suggesting openness and evoking trust in visitors. On the one hand, it gives the impression as if the quality of wine was not determined during its crafting but much earlier, still on the hillside. On the other hand, the building lets the major enemy of all kinds of sins and blunders into the manufacturing process, which is light. The winery is subordinated to the noble purpose that is to make wine from the grape and to the cause of the HOLDVÖLGY brand.
All of the six entrances of the cellar dug mainly in liparite tufa are located on our property. This uniquely large cellar system displays excellent qualities. It is the natural environment of Cladosporium Cellare, a benevolent fungus appearing as a result of the combination of the high level of humidity and alcoholic evaporation present in the cellar and covering the walls after a while in thick layers. The balance between wine and noble rot creates a matchless atmosphere of very healthy climate in the cellar, which is indispensable for making the excellent and unique wines of the region. The cellar system under the Estate (previously called "Úri Borok Pince" or Wine Cellar of the Noble Ones) has always played an important role in the life of the wine region throughout history. Its main entrance, which was constructed in 1866, can be seen on one of the engravings in the 1867 edition of the Tokaj-Hegyaljai Album as well.
The first place of wine-making was the ”cottage”. The residential building constructed in the 19th century, as well as its annexes, had to be demolished in part due to their poor conditions. The primary goal was to restore and expand the “cottage” with regard to the change of function and current demands by displaying the elements of contemporary architecture in harmony with the ancient stone walls.
There was a heavy frost at the beginning of the year. The temperature was often below -15°C, but there was no frost damage. Spring was wet and cool, so budding came late. Summer started with a cool period that caused a late blossom in our vineyards. July was swelteringly hot and the growth of the vines sped up. Autumn was warmer and drier than usual. Our harvest started with picking Muskotály at the end of September. We harvested Aszú berries from October into the beginning of November. The first frost arrived on 4 October with -4°C. From the end of October there were frosts with temperatures as low as -10°C, then the leaves fell and sugar stopped being produced. The second half of November was dry, but there was not any shriveling or botrytization. The wines of 2006 vintage are rich in acid. They are full-bodied and have citrus aromas.
The beginning of the year was mild and dry, so we had early budding from 8 April to 10 April. Growth slowed in late spring because of some frost, but in spite of this, blossoming started early. Because of the hot and dry period at the beginning of the summer, with a record heat of 38–40°C, vines ripened early, despite being endangered by powdery mildew. We began harvesting Sárgamuskotály at the end of August. The weather was favorable for vinegrowing. There was 80 millimeters of rainfall at the beginning of September, so botrytization started inside the ripe bunches. Concentrated Aszú berries could be picked on 24 September. Zéta and Furmint berries turned into the most perfect Aszú berries. We went back to certain rows to pick Aszú berries three or even four times. This vintage year lasted until the end of November. The wines of 2007 vintage are soft and creamy with a peach aroma. They are highly concentrated. A very characteristic wine was produced from Zéta grapes. The Betsek lot was outstanding this year.
The beginning of the year was mild and there was little rain. Spring-like weather arrived at the end of February. Due to the warm weather and rain in May, budding was perfect and blooming started early, on 5 June. The bunches closed at the beginning of July. Most of the summer was unusually hot with occasional rainy periods, which increased the danger of powdery mildew. We could only avoid this problem by carefully nursing the vines. The end of the summer was pleasant and the rain in early September caused botrytization even in the half-ripe bunches, resulting in citrus aromas with a lot of acid. We started harvesting Sárgamuskotály on 23 September this year. Botrytized berries had high concentrations because of the exceptionally warm and dry weather from the end of September to November. We continuously collected the high quality Aszú berries with careful pickings. The harvest lasted until the end of November. Our vineyards produced fine, top quality Aszú berries rich in botrytis giving our wines complexity and exotic, fruity aromas.
In this vintage our vineyard produced, excellent quality dry and semi-dry wines from the carefully selected grapes harvested until mid October. The ripening process was fast – which normally results in alcohol accumulation and low acidity in wine – but thanks to the carefully selected harvesting times our 2009 vintage wines are characterised by freshness, mineral content, fruitiness and dynamism. In the late harvested wines the full body and creamy texture is emphasized. From mid October it rained continuously, which destroyed the major part of the crop yielding sweet wine. Yet this small amount of aszú berries harvested held promise.
Incredibly high amount of precipitates characterised this year. This had a major effect on the whole year’s endeavour but mainly on the harvest. Every day we had to struggle against the vicissitudes of weather, and the negative effects caused by the extremely high precipitates. All these factors made planning particularly difficult which peaked during the harvesting period, since the most important decisions could only be made one or two days in advance. In October there was a favourable change in the weather – it rained only one day. Thanks to this dry period our vintage survived. On our estate we produced, the best possible wine in that vintage both in terms of quality and quantity that was proved by the analytical results showing our wines to be among the best in the region. The harvest started on the 23rd of September and finished on the 15th of November.
See please the chart for now, we’ll come back with more details
See please the chart for now, we’ll come back with more details
500 years after the birth of legendary wine, Holdvölgy is resurrecting and taking forward the Tokaj dream. The wine of thoughts was born in the concurrence of knowledge, principles, imagination and patience. The harmony of mind and spirit mellowed it to perfection, just like the eternal values. Handmade, ultra-crafted from the finest 25 HA of all Tokaj Region in Mád, released in restricted numbers.
Pascal DEMKO, Founder
It is a great privilege to cultivate the finest plant of creature – it is a work which is worth doing only in a humble and prepared manner. Conscious planning constitutes an important pillar of our winery, therefore our wines represent the same style and quality each year.
The vine regions, processing industry and experience cellar of HOLDVÖLGY constitute nothing more but means and opportunities. We are able to create value thanks to nothing but the careful efforts of our colleagues working on the estate.
3909 MÁD, BATTHYÁNY U. 39.
GPS É48º19549 K21º28044
PHONE +3620 806 6811