Located in Hungary’s Tokaj-Hegyalja region on the border between the villages of Tokaj and Tarcal, family owned and operated Péter Winery farms five hectares of vineyards, including Thurzó, Mézes-mály, Bige, Mogyorós, Mester-Völgy, Lónyai, and Kövesd. From these come native Hungarian varieties like Furmint, Hárslevelű, Sárgamuskotály, Kövérszőlő, Zéta, and Kabar made in a variety of styles – dry, semi-dry, semi-sweet, and sweet. "Tokaj is my region,” says Péter Ákos. “It is home. I know every nook and cranny, I select the most promising fruit with strong hands and careful care, collecting the warmth of the sun's rays and the power of the wind, refining what nature has given us into wine.”

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.

Hárslevelű is an aromatic white grape variety from Hungary, where it has long been cultivated alongside Furmint in the Tokaj region. Its name translates as “linden leaf”, a reference to the shape of its foliage and the subtly floral fragrance its wines often display. Thought to have originated in north-eastern Hungary, the grape is relatively late-ripening and thrives in volcanic and loess soils. It has a slightly lower natural acidity than Furmint and tends to yield more generously, requiring careful vineyard management to retain concentration and balance.

Hárslevelű is grown mainly in Hungary – particularly in Tokaj and Somló – but is also planted in neighbouring Slovakia, Croatia and, on a very small scale, in Austria. It performs best in warm autumn conditions, where it can develop rich flavours and, in the right years, can also succumb to noble rot for sweet wine production.

In dry form, Hárslevelű offers medium-bodied wines with a creamy texture and perfumed aromas of acacia blossom, lime leaf and white peach, often accompanied by notes of honey and spice as it ages. In sweet styles, whether blended with Furmint or bottled as a varietal, it contributes aromas of dried apricot, orange zest and floral honey, combining richness with gentle freshness.