SK:
Tokajska vinohradnicka a vinarska oblast je jednou z piatich
oblasti na svete, v ktorych mozno dopestovat hrozno na vyrobu
prirodne sladkych vin. Prvopociatky pestovania vinica v tejto
oblasti spadaju do obdobia nadvlady Rimanov. Je vseobecne zname, ze
Rimania mali k hroznu a obzvlast k vinu mimoriadne pozitivny vztah.
Po upadku Rimskej rise pokracovali v pestovani vinica stari
Slovania. Z tohto obdobia sa odvija aj pomenovanie celej oblasti.
Podla historickych pramenov je odvodene od staroslovanskeho slova
stokaj, co v preklade znamena sutok dvoch riek – Bodrogu a
Tisy. Zakladom vyroby tokajskych vin su 4 odrody hrozna: furmint,
lipovina, muskat zlty a zeta. Prave tieto su vhodne na tvorbu
cibeb, co su zhrozienkovatene bobule hrozna napadnute uslachtilou
plesnou Botrytis cinerea. Tato plesen narusi supku bobule a sposobi
odpar vody. Tym sa koncentruju cukry a buketne latky v hrozienku.
Zakladnou podmienkou tvorby cibeb je dlha slnecna jesen s rannymi
hmlami, typicka prave pre Tokaj. Vinohradnicka oblast Tokaj na
Slovensku je v sucasnosti pevne stanovena v katastralnych uzemiach
obci Bara, Cerhov, Cernochov, Mala Trna, Slovenske Nove Mesto,
Velka Trna, Vinicky.
Keska je na peknom mieste nad Trnami, odkial je krasny vyhlad na
celu Tokajsku oblast, jak SK, tak HU.
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EN:
The singularity of Tokaj wine, the presentation of the Slovak part
of the Tokaj vineyard region, growing and processing grapes as well
as production technology led those involved and the local
enthusiasts, growers and producers of wine to create the Tokaj Wine
Road. The Tokaj vineyard region, with 998 ha, is the smallest of
the six vineyard regions of Slovakia. It is comprised of 7 towns in
the Trebišov district: Bara, Cerhov, Cernochov, Mala Trna,
Slovenské Nove Mesto, Velka Trna and Vinicky. The quality
and exceptionality of Tokaj wines is due to the natural and
climatic conditions as well as the varieties grown, which are
capable of noble ripening and the formation of cibeba (a grape
which has dried on the vine almost to raisin consistency and is
usually covered with a type of fungus), the special processing
technology and the unique form of storage and long-term aging.
Three basic varieties comprise the character of Tokaj wines:
Furmint, Lipovina and yellow muscatel. During the course of a long
and warm autumn, these varieties use the help of the fungus
Botrytis cinerea to create the cibeba-raisin. At present, the
Slovak Tokaj vineyard area produces varietal wines – Furmint,
Lipovina and yellow muscatel; dry wines –
Omšové, Tokaj samorodný dry; and sweet wines
– Tokaj samorodný sweet, 2 – 6 tub Tokaj
select.
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