This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within 3 months from the date of this publication.

SINGLE DOCUMENT

‘TOKAJSKÉ VÍNO zo slovenskej oblasti’

PDO-SK-02856

Date of application: 19.7.2022

1.   Name to be registered

TOKAJSKÉ VÍNO zo slovenskej oblasti

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

1.

Wine

3.	Liqueur wine

5.	Quality sparkling wine

6.	Quality aromatic sparkling wine

4.   Description of the wine(s)

1.   Tokajské samorodné suché [dry Tokaj szamorodni]

Organoleptic properties:

Colour: pale yellow to golden yellow with a brownish tinge. Paler tinges also possible.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content (glc + fru): up to 10 g/l

sugar-free extract: no less than 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12
Minimum total acidity	5,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	300

2.   Tokajské samorodné sladké [sweet Tokaj Szamorodni]

Organoleptic properties:

Colour: pale yellow to golden yellow with a brownish tinge. Paler tinges also possible.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content (glc + fru): over 10 g/l

sugar-free extract: minimum 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	5,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	300

3.   Tokajský výber 3-putňový [three-putňa Tokaj selection]

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content: 60 g/l

sugar-free extract: minimum 25 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	35
Maximum total sulphur dioxide (in milligrams per litre)	400

4.   Tokajský výber 4-putňový [four-putňa Tokaj selection]

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content: 90 g/l

sugar-free extract: minimum 30 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	35
Maximum total sulphur dioxide (in milligrams per litre)	400

5.   Tokajský výber 5-putňový [five-putňa Tokaj selection]

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content: 120 g/l

sugar-free extract: minimum 35 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	35
Maximum total sulphur dioxide (in milligrams per litre)	400

6.   Tokajský výber 6-putňový [six-putňa Tokaj selection]

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content: 150 g/l

sugar-free extract: minimum 40 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	35
Maximum total sulphur dioxide (in milligrams per litre)	400

7.   Tokajský mášláš [Tokaj mášláš]

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: distinctive, with notes of overripe fruit, of nuts and of mead.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

sugar-free extract: minimum 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	350

8.   Tokajský forditáš [Tokaj forditáš]

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: distinctive, with notes of overripe fruit, of nuts and of mead.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

sugar-free extract: minimum 23 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	350

9.   Tokajská výberová esencia [Tokaj essence selection]

Organoleptic properties:

Colour: yellow to deep amber.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

residual sugar content: not less than 180 g/l

sugar-free extract: not less than 45 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	6
Minimum total acidity	6
Maximum volatile acidity (in milliequivalents per litre)	35
Maximum total sulphur dioxide (in milligrams per litre)	400

10.   Tokajská esencia [Tokaj essence]

Organoleptic properties:

Colour: yellow to deep amber yellow.

Aroma: distinctive, with notes of overripe fruit and of nuts.

Flavour: honey to caramel, with notes of overripe fruit and bready notes.

Analytical properties:

actual alcoholic strength	maximum 8 % by volume
residual sugar content	more than 450 g/l
sugar-free extract	not less than 50 /g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	1,2
Minimum total acidity	8
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	400

11.   Tokajský Furmint [Tokaj Furmint]

Organoleptic properties:

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: less intense dried fruit notes and floral notes, which grow more intense with higher attributes. Notes of honey and spices appear as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. The wines are characterised by a higher content of those acids that are part of the basic structure of the wines. This component forms a harmonious whole together with the higher levels of natural sugar and alcohol.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l, not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	250

12.   Tokajská Lipovina [Tokaj Lipovina]

Organoleptic properties:

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: less intense dried fruit notes and floral notes, which grow more intense with higher attributes. Notes of honey and spices appear as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. The wines are characterised by a higher content of those acids that are part of the basic structure of the wines. This component forms a harmonious whole together with the higher levels of natural sugar and alcohol.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	250

13.   Tokajský Muškát žltý [Tokaj Yellow Muscat]

Organoleptic properties:

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: intense notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices appear as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. The wines are characterised by a harmonious acidity. This component, together with higher levels of natural sugar and alcohol, forms a pleasant whole.

Analytical properties:

Total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	250

14.   Akostné víno [Quality wine]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: not less than 16 g/l

total sulphur dioxide: not more than 200 mg/l; if the residual sugar content exceeds 5 g/l not more than 250 mg/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	250

15.   Akostné víno s prívlastkom kabinetné [‘Akostné víno’ with the attribute ‘kabinetné’ (‘cabinet’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

if the residual sugar content exceeds 5 g/l the value increases by 50 mg/l

sugar free extract:	at least 16,5 g/l
titratable acidity	at least 3,5 g/l.

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

16.   Akostné víno s prívlastkom neskorý zber [‘Akostné víno’ with the attribute ‘neskorý zber’ (‘late-harvest’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	300

17.   Akostné víno s prívlastkom výber z hrozna [‘Akostné víno’ with the attribute ‘výber z hrozna’ (‘grape selection’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9,5
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	350

18.   Akostné víno s prívlastkom bobuľový výber [‘Akostné víno’ with the attribute ‘bobuľový výber’ (‘grape-berry selection’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	8
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	400

19.   Akostné víno s prívlastkom hrozienkový výber [‘Akostné víno’ with the attribute ‘hrozienkový výber’ (‘raisin selection’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	8
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	30
Maximum total sulphur dioxide (in milligrams per litre)	400

20.   Akostné víno s prívlastkom cibébový/botrytický výber [‘Akostné víno’ with the attribute ‘cibébový/botrytický výber’ (‘botrytised grape/botrytis selection’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	8
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	30
Maximum total sulphur dioxide (in milligrams per litre)	400

21.   Akostné víno s prívlastkom ľadové víno [‘Akostné víno’ with the attribute ‘ľadové víno’ (‘ice wine’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	6
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	30
Maximum total sulphur dioxide (in milligrams per litre)	400

22.   Akostné víno s prívlastkom slamové víno [‘Akostné víno’ with the attribute ‘slamové víno’ (‘straw wine’)]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

sugar-free extract: minimum 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	6
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	30
Maximum total sulphur dioxide (in milligrams per litre)	400

23.   Likérové víno [Liqueur wine]

Organoleptic properties:

Clarity: clear with a sparkle; may include individual fibres from filtration material, individual particles of cork, fine crystals of tartar.

Colour: greenish yellow to rich amber yellow. Deepens depending on the degree of maturation and botrytis content.

Aroma: notes of dried fruit and floral notes, which grow more intense with higher attributes. Notes of honey and spices and intense and varied notes feature in the palette of aromas as a result of maturation.

Flavour: primary fresh aromas of the grapes, minerality, acids, intensified by maturation. Acids, natural sugars and alcohol form a harmonious whole.

Analytical properties:

total alcoholic strength: not less than 17,5 % by volume

total sulphur dioxide: not more than 150 mg/l for wines with a residual sugar content of up to 5 g/l, not more than 200 mg/l for wines with a residual sugar content of more than 5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	15
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

24.   Sekt V.O. [Sparkling wine from the wine region]

Organoleptic properties:

The sparkling wine from the demarcated geographical area is fundamentally different in style from those from other regions. Thanks to the location and the soil and climatic conditions and the defined types of authorised varieties, the sparkling wines express richness and fullness.

Colour: greenish yellow to rich amber yellow.

Aroma: rich palette of aromas of ripe fruit with less pronounced yeasty notes.

Bubbles: fine and long-lasting.

Flavour: creamy texture with medium to intense taste of ripened fruit with a well-balanced juicy and elegant acid.

Analytical properties:

total alcoholic strength: not less than 10,0 % by volume

sugar-free extract: minimum 16 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	185

25.   Pestovateľský sekt [Growers’ sparkling wine]

Organoleptic properties:

Colour: greenish yellow to rich amber yellow.

Aroma: rich palette of aromas of ripe fruit with less pronounced yeasty notes.

Bubbles: fine and long-lasting.

Flavour: creamy texture with medium to intense taste of ripened fruit with a well-balanced juicy and elegant acid.

Analytical properties:

total alcoholic strength: not less than 10,0 % by volume

sugar-free extract: not less than 16,5 g/l

Although the maximum total alcoholic strength is not listed in the table, the specifications meet all of the conditions laid down in EU legislation.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	3,5
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	185

5.   Wine making practices

a.    Essential oenological practices

TOKAJSKÉ VÍNO zo slovenskej oblasti

Specific oenological practice

All of the grapes used to produce the wine must come from the wine-growing area defined under point 6. Demarcated geographical area: ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ may be produced and bottled only in this area.

Samorodné suché víno

Specific oenological practice

‘Samorodné suché víno’ is produced by alcoholic fermentation of Tokaj grape varieties grown on qualified vineyards, if conditions for the mass formation of botrytised grapes [grapes raisined through the action of noble rot Botrytis cinerea] are not favourable. Firstly, botrytised grapes for the production of Tokaj ‘selection’ wines are collected from the vine bunches. The grapes obtained must have a sugar content of at least 21 °NM. The wine may not be placed on the market until it has been matured for at least two years, including at least one year in wooden casks.

Samorodné sladké víno

Specific oenological practice

‘Samorodné sladké víno’ is produced by alcoholic fermentation of Tokaj grape varieties grown on qualified vineyards, if conditions for mass formation of botrytised grapes are not favourable. It is produced from grapes together with a proportion of botrytised grapes that are not removed from the vine but are processed together with the rest of the grapes, which must have a sugar content of at least 24 °NM; the wine’s natural sugar content is over 10 g/l. The wine may not be placed on the market until it has been matured for at least two years, including at least one year in wooden casks.

Výber 3-putňový

Specific oenological practice

‘Výber 3-putňový’ is produced by alcoholic fermentation after botrytised grapes grown in qualified vineyards are immersed in must having a sugar content of at least 21 oNM or in wine of the same quality and same vintage and coming from qualified vineyards. Depending on the amount of botrytised grapes added, Tokajský výber is divided into classes from 3-putňový to 6-putňový [3 to 6 putňa, referring to the bucket used to collect the grapes]. It may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Výber 4-putňový

Specific oenological practice

‘Výber 4-putňový’ is produced by alcoholic fermentation after botrytised grapes grown in qualified vineyards are immersed in must having a sugar content of at least 21 oNM or in wine of the same quality and same vintage and coming from qualified vineyards. Depending on the amount of botrytised grapes added, Tokajský výber is divided into classes from 3-putňový to 6-putňový. It may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Výber 5-putňový

Specific oenological practice

‘Výber 5-putňový’ is produced by alcoholic fermentation after botrytised grapes grown in qualified vineyards are immersed in must having a sugar content of at least 21 oNM or in wine of the same quality and same vintage and coming from qualified vineyards. Depending on the amount of botrytised grapes added, Tokajský výber is divided into classes from 3-putňový to 6-putňový. It may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Výber 6-putňový

Specific oenological practice

‘Výber 6-putňový’ is produced by alcoholic fermentation after botrytised grapes grown in qualified vineyards are immersed in must having a sugar content of at least 21 oNM or in wine of the same quality and same vintage and coming from qualified vineyards. Depending on the amount of botrytised grapes added, Tokajský výber is divided into classes from 3-putňový to 6-putňový. It may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Mášláš

Specific oenological practice

‘Mášláš’ is produced by alcoholic fermentation of must or wine of the same vintage from qualified vineyards, poured on fermentation lees of ‘samorodné’ or ‘výber’. The wine may not be placed on the market until it has been matured for at least two years, including at least one year in wooden casks.

Forditáš

Specific oenological practice

‘Forditáš’ is produced by alcoholic fermentation of must or wine of the same vintage from qualified vineyards, poured on grape marc from botrytised grapes grown in qualified vineyards. The wine may not be placed on the market until it has been matured for at least two years, including at least one year in wooden casks.

Výberová esencia

Specific oenological practice

‘Výberová esencia’ is produced by alcoholic fermentation of botrytised grapes from qualified vineyards. During the harvesting, grape berries are picked separately, and immediately after processing they are immersed in must from the specified vineyard or by ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ wine of the same vintage which contains at least 180 g/l of natural sugar and 45 g/l of sugar-free extract. The wine may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Esencia

Specific oenological practice

‘Esencia’ is produced by slow fermentation of free-run wine obtained from separately selected botrytised grapes from qualified vineyards. ‘Esencia’ contains at least 450 g/l of natural sugar and 50 g/l of sugar-free extract. It may not be placed on the market until it has been matured for at least three years, including at least two years in wooden casks.

Furmint

Specific oenological practice

‘Furmint’ is produced by alcoholic fermentation of grapes of the Furmint variety with an admixture of the Lipovina and Muškát žltý varieties (totalling no more than 15 %) grown in qualified vineyards.

Lipovina

Specific oenological practice

‘Lipovina’ is wine produced by alcoholic fermentation of grapes of the Lipovina variety with an admixture of the Furmint and Muškát žltý varieties (totalling no more than 15 %) grown in qualified vineyards.

Muškát žltý

Specific oenological practice

‘Muškát žltý’ is produced by alcoholic fermentation of grapes of the Muškát žltý variety with an admixture of the Furmint and Lipovina varieties (totalling no more than 15 %) grown in qualified vineyards.

Akostné víno

Specific oenological practice

For the production of ‘akostné víno’, grapes must have attained a sugar content of at least 17 oNM at harvest. The grapes or grape must may be enriched to a maximum of 22 °NM for white wine.

‘Akostné víno s prívlastkom’ (‘Akostné víno’ with an attribute)

Specific oenological practice

For the purposes of producing this wine, the grapes must be harvested at full maturity and certified at harvest. The wine may not be enriched or chemically preserved by any means other than the use of sulphur dioxide.

‘Akostné víno’ with the attribute ‘kabinetné’

Specific oenological practice

‘Akostné víno’ with the attribute ‘kabinetné’ is produced from fully ripe grapes, with a sugar content of at least 19 °NM at harvest.

‘Akostné víno’ with the attribute ‘neskorý zber’

Specific oenological practice

‘Akostné víno’ with the attribute ‘neskorý zber’ is produced from fully ripe grapes, with a sugar content of at least 21 °NM at harvest.

‘Akostné víno’ with the attribute ‘výber z hrozna’

Specific oenological practice

‘Akostné víno’ with the attribute ‘výber z hrozna’ is produced from fully ripe grapes, with a sugar content of at least 23 °NM at harvest, obtained from carefully selected bunches.

‘Akostné víno’ with the attribute ‘bobuľový výber’

Specific oenological practice

‘Akostné víno’ with the attribute ‘bobuľový výber’ is produced from selected overripe bunches of grapes, from which unripe and damaged berries have been removed, having a sugar content at harvest of at least 26 °NM.

‘Akostné víno’ with the attribute ‘hrozienkový výber’

Specific oenological practice

‘Akostné víno’ with the attribute ‘hrozienkový výber’ is produced from overripe grapes selected by hand, with a sugar content of at least 28 °NM at harvest.

‘Akostné víno’ with the attribute ‘cibébový/botrytický výber’

Specific oenological practice

‘Akostné víno’ with the attribute ‘cibébový’ or ‘botrytický výber’ is produced only from overripe grapes selected by hand, refined by the effect of Botrytis cinerea, with a natural sugar content of at least 28 °NM.

‘Akostné víno’ with the attribute ‘ľadové víno’

Specific oenological practice

‘Akostné víno’ with the attribute ‘ľadové víno’ is produced only from grapes harvested at a temperature of minus 7 °C or below. The grapes must remain frozen during harvesting and processing, and the must obtained must have a sugar content of at least 27 oNM.

‘Akostné víno’ with the attribute ‘slamové víno’

Specific oenological practice

‘Akostné víno’ with the attribute ‘slamové víno’ is produced from well-ripened grapes stored before processing on straw or reed matting, or left hanging on string, and the must obtained must have a sugar content of at least 27 °NM.

Sekt V.O.

Specific oenological practice

For the production of ‘Sekt V. O.’ the grapes, must, wine and all elements used in production must come from the defined geographical area.

Pestovateľský sekt

Specific oenological practice

For the production of ‘pestovateľský sekt’ the grapes, must or wine and all elements used in production must come from the vineyard of the producer in the defined wine-growing area.

Odrodové víno [‘varietal wine’]

Specific oenological practice

‘Odrodové víno’ is produced exclusively from a single variety; the admixture of other varieties is permitted up to a maximum of 15 % by weight.

Značkové víno [‘branded wine’]

Specific oenological practice

‘Odrodové víno’ is produced according to a producer recipe approved by the producer. This fact must always be noted in the production batch records.

b.    Maximum yields

Samorodné suché

9 500 kg of grapes per hectare

Samorodné sladké

9 500 kg of grapes per hectare

Výber 3-putňový

9 500 kg of grapes per hectare

Výber 4-putňový

9 500 kg of grapes per hectare

Výber 5-putňový

9 500 kg of grapes per hectare

Výber 6-putňový

9 500 kg of grapes per hectare

Výberová esencia

9 500 kg of grapes per hectare

Esencia

9 500 kg of grapes per hectare

Fordítáš

9 500 kg of grapes per hectare

Mášláš

9 500 kg of grapes per hectare

Furmint

14 000 kg of grapes per hectare

Lipovina

14 000 kg of grapes per hectare

Muškát žltý

14 000 kg of grapes per hectare

Akostné víno [Quality wine]

14 000 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘kabinetné’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘neskorý zber’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘výber z hrozna’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘bobuľový výber’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘hrozienkový výber’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘cibébový/botrytický výber’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘ľadové víno’

9 500 kg of grapes per hectare

‘Akostné víno’ with the attribute ‘slamové víno’

9 500 kg of grapes per hectare

Likérové víno [Liqueur wine]

14 000 kg of grapes per hectare

Sekt V.O.

14 000 kg of grapes per hectare

Pestovateľský sekt

14 000 kg of grapes per hectare

6.   Demarcated geographical area

‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ is produced in the closed wine-growing area demarcated by the boundaries of the cadastral areas of the following municipalities: Čerhov, Veľká Tŕňa, Malá Tŕňa, Slovenské Nové Mesto, Bara, Černochov and Viničky.

7.   Main wine grapes variety(ies)

Furmint

Kabar

Kövérszőlő – Tučné hrozno

Lipovina

Muškát žltý

Zéta – Zeta

8.   Description of the link(s)

8.1.    ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’

Viticulture and wine-making in the defined geographical area is based on vine cultivation and wine ageing on the unique volcanic soil of the Zemplín Mountains under specific climatic conditions. The topography of the Zemplín Mountains is mildly to moderately rugged and hilly. The region is characterised by the volcanic composition of the soil, featuring andesites, rhyolites and rhyolite tuffs, which ardrye the basis for heavy loamy or clay-loam soils rich in mineral elements. The rocks in the soils on the Zemplín hills are predominantly acidic. The vineyards are planted at an altitude of 105-320 m above sea level. The wine region contains only south, south-east and south-west facing slopes. This orientation of the slopes means that for the whole day the vines are exposed to the warmth of the autumn sun, which is able to produce sufficient quantities of natural sugar and aromatic substances in the grape berries from the elements of the earth, water and air. The soil is of volcanic origin and characterised by a pronounced stoniness. The soil has a decisive impact on the maturing of the grapes. In the long sunny days in the autumn the sunlight is absorbed by the soil and subsequently released during the night, thus mitigating the differences between the daytime and night-time temperatures and having a positive effect on vine ripening. A distinguishing feature of the soil in the defined geographical area is that it is still warm in the morning even after a chilly autumn night.

The area is in the continental climatic zone, with average annual temperatures of around 9,6 °C. In the growing season, the average temperature is around 16 °C, with up to 1 075 hours of sunshine and a soil temperature of 13,5 °C at a depth of 50 cm. The average precipitation in the area is 608 mm, peaking in June and July. The total volume of precipitation is relatively unevenly distributed between the winter and the spring, with comparable levels of precipitation in the summer and in the autumn. The area is characterised by a long and dry autumn. The morning mist that usually begins the day in the autumn is conducive to the creation and development of noble rot in the grape berries. The botrytised grapes used for the production of wine are shrivelled grape berries which in favourable years form in bunches of the Furmint, Lipovina, Muškát žltý, Kabar, Kövérszőlő and Zéta varieties affected by the noble rot Botrytis cinerea Persoon. The production of wine of the highest quality is linked to a special technology for adding an exact proportion of botrytised grapes to a specified quantity of wine and to the wines maturing for several years in oak casks in tuff cellars.

In the north, the area is protected by the Zemplín Mountains. In the south, thanks to the southerly autumn winds, it is dry, offering perfect conditions for the development of the noble rot Botrytis cinerea and the formation of botrytised grapes. Botrytised grapes are healthy grape berries affected by Botrytis cinerea rot, which damages the skin of the berry, causing water to evaporate and sugar to concentrate. They are unique and appear only in this area. The volcanic soil endows the wines with greater minerality and fullness, reflected in a higher extraction.

The climate of the region contributes to a higher acidity and, depending on the vintage, to the formation of the botrytised grapes and the sugar content of the grapes at harvest. In comparison to other wine-growing regions of Slovakia, the extraction of the wines produced in this area is higher for all wine categories by 1-3 g/l, with an average acidity of 12-14 g/l at harvest and 6-10 g/l in the final product.

The first records of vine cultivation date back to the Roman Empire (2nd century). Later, Slavs settled here, giving the name ‘Stokaj’ to a locality and a hill at the confluence of the rivers Bodrog and Tisa. In the 13th century, King Béla IV settled the area with Italians from the region of Bari, who imported the basic variety of Furmint. During the Turkish wars and the 170 years of Turkish rule underground shelters were built. These cellars, dug into the tuff and maintaining a year-round constant temperature, later began to be used to store wine. The first wine of superior quality was produced in 1650. The region enjoyed its greatest popularity in the 17th and 18th centuries. Thanks to Francis II Rákóczi, it found its way to the French royal court of Louis XIV, where it was awarded the title ‘VINUM REGUM – REX VINORUM’ [‘The wine of kings – the king of wines’]. ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ was a favourite of Tsar Peter the Great and his successor Catherine. Tokaj wine was believed to have therapeutic effects and was administered as a universal cure for many ailments (‘Universalis vera medicina’).

The quality of the product comes from the specific soil and climatic conditions, as well as from the skill and experience of the producers.

8.2.   Wine, liqueur wine, quality sparkling wine and quality aromatic sparkling wine

All categories of grapevine product – wine, liqueur wine, quality sparkling wine and quality aromatic sparkling wine – have a close link to the region, which is characterised mainly by volcanic rock, a tuff substrate and the highly sloped nature of its vineyards. The dry summers, autumn rains and moisture of the climate lead to grape berries being infested with noble rot and the formation of botrytised grapes. The wines are aged in wooden casks in tuff cellars featuring the cellar mould Cladosporium cellare, which provides moisture in the air at a constant temperature regardless of the season, giving the wine its characteristic aroma and taste. The producers’ know-how plays an essential role in the production of the wine; this knowledge is passed from generation to generation and covers the choice of varieties grown in the area, the harvesting and processing of the grapes, and the production and ageing of the wine. The product specification derives from and is linked to the geographical area.

Soil conditions and wine quality

The influence of the subsoil and the soil is an important factor in wine quality. The volcanic rock of the Zemplín Mountains and the tuff subsoil are geologically extraordinarily diverse and essential for the cultivation of the selected varieties. The location of the vineyard affects the quality of the wine. Its quality is influenced by the depth of the soil layer, the composition of the tuff rock, the sloping terrain and the position of the locality. The vineyards are classified into quality categories. Historically, high-quality vineyards have been located on southern and south-western slopes. Under the action of mineral weathering these soils are richer in potassium, magnesium and many other trace elements, and this is reflected in the colour, taste and smell of the wine.

Climatic conditions and wine quality

The defined geographical area has a microclimate that is particularly favourable to the development of Tokaj ‘výber’ [‘selection’] wines, naturally refined sweet wines and quality dry white wines, production of which is said to date back to the 13th century.

The period of grape ripening peaks in the period encompassing the dry month of August and the beginning of September. Increased precipitation in late September and early October favours the development of rot due to the infestation of berries by the noble rot Botrytis cinerea. The rot compromises the grape berries, leading to evaporation of moisture from the berries and the concentration of pure natural sugars (55-65 %). This desirable natural phenomenon has beneficial effects on the unique ripening method of the grapes and the botrytised grapes and causes a natural reduction in acids. The demarcated geographical area is one of the few areas in the world where the Botrytis cinerea fungus has a beneficial effect. It is these very botrytised grapes that create the wines’ unmatchable aroma and taste; this is expressed as botrytic, honey-like, fruity aromas such as lime blossom, locust tree blossom, quince, apricot and similar aromas.

Ageing of wines in tuff cellars and wooden casks

In addition to its natural features, the demarcated area also has one specificity that has been created by the human factor since the 15th century and plays a unique role in the ageing of the wine. This consists of the cellars cut into the fragile but solid tuff rock. The temperature of the cellars is constant irrespective of the season. The temperature ranges between around 8 and 12 °C. The walls are heavily covered by the cellar mould Cladosporium cellare, which is an important regulator of humidity in the cellar and influences the ageing of the wines. Wooden casks are stored in the cellar, and it is in these that ageing takes place and influences the taste, quality, colour and aroma of the wines. The combination of this space and the wooden barrels creates a specific place for the production of high-quality wines.

The production of quality sparkling wine and quality aromatic sparkling wine is influenced by the climate, which affects the longer ripening period of the grapes. The volcanic soil greatly assists in the slow ripening process. The authorised varieties that have been planted give sparkling wines a rich fruitiness, a range of aromas and delicate acids. The combination of these factors and the ripened grapes with a higher acid content of ideal structure at the time of harvesting is predestined for the production of quality sparkling and aromatic sparkling wines.

The specification of all four categories of grapevine product comes from the specificity of the geographical area. The soil, the climate and human factors combine to achieve specific analytical and organoleptic characteristics.

9.   Essential further conditions

‘TOKAJSKÉ VÍNO zo slovenskej oblasti’

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

General requirements are set out in national and/or EU legislation.

Bottling and packaging requirements

‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ may be produced and bottled only in the demarcated geographical area in order to guarantee quality, origin of production and inspections. Moving the wine could lead to deterioration through oxidation, changes in temperature or contamination.

Labelling requirements

The protected designation of origin provided for in this specification may be used in the following variants:

Variant 1: ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ accompanied by one of the terms set out under point 4.

The designation ‘odrodové víno’ or ‘značkové víno’ may be used only with one of the names of the types of wine listed under point 4.

When the attribute ‘neskorý zber’ is used for quality wine, the abbreviated designation ‘neskorý zber’ may be used instead of the full designation ‘akostné víno s prívlastkom neskorý zber’ [‘akostné víno’ with the attribute ‘neskorý zber’]. This form of labelling may be used for any of the attributes listed in points 4.16 to 4.22.

When labelling a wine with the ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ protected designation of origin in accordance with this specification, the following may be used in conjunction with the term ‘víno’ [‘wine’] or ‘vinohradnícky región’ [‘wine region’]:

—	The name of the larger geographical unit (the Slovak Republic) in the following forms: the names ‘Slovenská republika’ [‘Slovak Republic’], ‘Slovensko’ [‘Slovakia’] or the adjective ‘slovenský’/‘slovenská’/‘slovenské’ [‘Slovak’] preceding the name of the type of wine;

—

The name of a smaller geographical unit (the name of the wine-growing municipality or vineyard), provided that the grapes come exclusively from that municipality or vineyard and the municipality or vineyard concerned is situated within the demarcated geographical area. The name of the municipality or vineyard may not be used if that name is a protected designation of origin of wine.

When the protected designation of origin ‘TOKAJSKÉ VÍNO zo slovenskej oblasti’ is used in accordance with this specification, the producer of the wine must be indicated on the label. If the bottler and the producer are one and the same entity, it is sufficient to indicate the name of the bottler.

Link to the product specification

https://www.indprop.gov.sk/swift_data/source/pdf/specifikacie_op_oz/Specifikacia%20TOKAJSKE%20VINO%20zo%20slovenskej%20oblasti.pdf

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(1)   OJ L 347, 20.12.2013, p. 671.