Pajzos Tokaj
In the volcanic folds of Tokaj-Hegyalja, Hungary, Pajzos Tokaj works with a terroir that speaks in rhyolite tuff, cool labyrinthine cellars and patient hand harvests from the Zemplén Hills.
The Pajzos and Megyer sites give Furmint and Hárslevelű from south and south‑east slopes where clay and volcanic minerals hold water yet keep a stony precision; late picking and rigorous bunch selection allow noble rot to appear without losing lift, shaping both dry cuvées and the classic Aszú tradition.
Reborn after privatisation in the early 1990s, the estate pairs heritage with modern accuracy: parcels are vinified separately, gentle pressing and temperature control guide fermentation, and élevage moves between stainless steel, seasoned oak and extended lees time. Tokaj emerges as a vivid, site‑driven style—quietly powerful.Pajzos Tokaj
In the volcanic folds of Tokaj-Hegyalja, Hungary, Pajzos Tokaj works with a terroir that speaks in rhyolite tuff, cool labyrinthine cellars and patient hand harvests from the Zemplén Hills.
The Pajzos and Megyer sites give Furmint and Hárslevelű from south and south‑east slopes where clay and volcanic minerals hold water yet keep a stony precision; late picking and rigorous bunch selection allow noble rot to appear without losing lift, shaping both dry cuvées and the classic Aszú tradition.
Reborn after privatisation in the early 1990s, the estate pairs heritage with modern accuracy: parcels are vinified separately, gentle pressing and temperature control guide fermentation, and élevage moves between stainless steel, seasoned oak and extended lees time. Tokaj emerges as a vivid, site‑driven style—quietly powerful.
