Disznókő

Disznókő has been recognized as a First Growth since 1732, placing it among the most historically significant estates in Tokaj-Hegyalja. After the fall of Communism, French insurance group AXA Millésimes acquired the estate in 1992 and undertook a major restoration. The first great Disznókő Aszú was released from the 1993 harvest, marking the start of the modern era. Architect Dezső Ekler designed the new winery in 1993, integrating it into the vineyard slopes. László Mészáros has directed the estate for decades, and Disznókő has been a key member of the Tokaj Renaissance Association.

• First Growth classification established 1732
• Acquired by AXA Millésimes in 1992 following the end of Communism
• First landmark Aszú vintage released in 1993
• Active member of the Tokaj Renaissance Association

The estate covers 104-112 hectares at elevations ranging from 135-250 meters above sea level. Its defining characteristic in the Tokaj region is that the entire holding forms one single contiguous tract, in contrast to the highly fragmented plots typical of Tokaj-Hegyalja. Soils are predominantly clay overlying mineral-rich volcanic rhyolite tuff, with lighter clay and gravel in the Kapi vineyard plot. Named plots within the estate include Illésházy, Kapi, Lajos, and Hangács. The continental climate brings warm autumn days and cool nights, while morning mists rising from the Bodrog and Tisza rivers create the humid conditions essential for botrytis development.

• Single contiguous vineyard block, rare in Tokaj
• Clay over volcanic rhyolite tuff; lighter clay and gravel in Kapi plot
• Named plots: Illésházy, Kapi, Lajos, Hangács
• Morning river mists from the Bodrog and Tisza foster botrytis cinerea

Furmint dominates at 60% of plantings, with Hárslevelű at 30% and smaller amounts of Zéta and Sárga Muskotály (Yellow Muscat). Sweet wines account for 70% of production, including Tokaji Aszú at 5 and 6 puttonyos levels and the ultra-concentrated Eszencia. The remaining 30% comprises dry Furmint, Tokaji Late Harvest, and Tokaji Édes Szamorodni. Dry Furmint from the volcanic soils delivers the mineral intensity and acidity that defines the estate's style across all categories.

• 60% Furmint, 30% Hárslevelű, plus Zéta and Sárga Muskotály
• Produces Tokaji Aszú 5 and 6 puttonyos, Eszencia, Late Harvest, and Édes Szamorodni
• 70% sweet wine production, 30% dry styles
• Dry Furmint showcases volcanic minerality and high natural acidity

The winery, designed by Dezső Ekler in 1993, is built into the vineyard slopes using a modern gravity-fed system that moves wine without pumping. Subterranean cellars maintain 90-95% humidity, and the walls are coated in the black cellar mold characteristic of traditional Tokaj aging cellars. This environment supports the slow, oxidative maturation that is central to the character of great Tokaji Aszú. The estate operates as a certified organic producer.

• Gravity-fed winery carved into the hillside, designed by Dezső Ekler in 1993
• Cellars at 90-95% humidity with traditional black cellar mold
• Certified organic production
• Winery of the Year in Hungary, 2005