A blend of 75% Furmint, 25% H��rslevelu, the Tokaji is produced from a blend of Asz̼ (nobel rot) and standard grape must. The wine must age for a minimum of 18 months in oak and attain a sweetness of 120 g/L of sugar to meet the requirements of 5 puttonyos. A puttonyos is the unit given to denote the level of sugar and hence the sweetness of Hungarian dessert wine Tokaji.
Chateau Dereszla has a rich wine history dating back to the early 15th century when it stored tax levies in the form of wine for the king of Hungary. In the year 2007, the French d�۪Aulan family purchased the property, modernized and streamlined production to create world renowned wines. Since 2016, the winery is 100% Hungarian owned and operated, and produces a wide portfolio from dry Furmint through semi dry and semi sweet wines, to the most renowned ���asz̼�۪ and �۪essencia�۪ tokaji wines.