Endre Demeter has established himself as one of the leading lights of Tokaj. Demeter owns vineyards in some of the finest locations in and around the village of Mad, the most sought-after place in the Tokaj wine region.

They exclusively work with three certified organic vineyards: Úrágya, Király, and Kakas of Mád. Of the eight hectares three are fully traditional hand labour bush-vines.

Focusing on the indigenous Furmint grape variety, the soils and microclimates across his parcels give each wine its own distinctive character, offering wine drinkers top quality across a range of styles as diverse as Burgundy, despite coming from the same variety.

Tokaj (often spelled Tokay or Tokaji) is a historic wine region located in north-eastern Hungary, at the foothills of the Zemplén Mountains near the Slovakian border. Influenced by the nearby Tisza and Bodrog rivers, the region enjoys a relatively cool, continental climate with warm summers and long, misty autumns – ideal conditions for the development of noble rot (Botrytis Cinerea) on the grapes. The rolling hills are dominated by volcanic soils, rich in rhyolite, tuff and clay, which contribute a distinctive mineral character to the wines.

The principal grape varieties used in Tokaj are Furmint, Hárslevelű and Sárgamuskotály (Muscat Blanc à Petits Grains). Furmint, the dominant variety, offers high acidity and structure; Hárslevelű brings aromatic richness and softness, while Muscat lends perfumed floral notes.

Tokaj is best known for its legendary sweet wines, particularly Tokaji Aszú, made from botrytised grapes hand-picked in multiple passes and then fermented slowly. These intensely concentrated wines display flavours of apricot, honey, citrus peel and spice, balanced by vibrant acidity. The region also produces rich late-harvest wines and increasingly elegant dry styles, particularly from Furmint, which show flavours of green apple, quince, lemon and wet stone. Together, these styles reflect Tokaj’s unique combination of climate, soil and centuries of tradition.

Furmint is an ancient white grape variety most closely associated with Hungary, where it forms the backbone of the wines of Tokaj. Historical records suggest it has been grown in the region since at least the 13th century and may have originated there. It is a late-budding but relatively early-ripening variety, which helps it avoid spring frost while still benefiting from the long, warm autumns that encourage full flavour development and, in certain years, noble rot. The vine is naturally high in acidity and produces small, thick-skinned berries that are well suited to both dry and sweet wine production.

Today, Furmint is grown primarily in Hungary, particularly in the Tokaj and Somló regions, though small plantings can also be found in Slovakia, Austria, Slovenia and, more recently, in Australia and the United States. In the vineyard it is moderately vigorous and responds well to low-yielding, high-quality viticulture.

In dry styles, Furmint produces crisp, mineral-driven wines with flavours of green apple, pear, quince and citrus, often supported by a saline or smoky note from volcanic soils. When affected by botrytis and made into sweet wine, it offers complex flavours of apricot, honey, orange peel and spice, underpinned by vibrant acidity that gives great ageing potential.