Gróf Degenfeld
In 1994, the Count Degenfeld family successfully revived its wine estate in the Tokaji wine region, continuing a tradition spanning more than 150 years. Winemaking at the estate is rooted in a deep respect for nature and tradition, combined with the use of modern technology. The estate produces both dry wines and sweet wine specialities from the region’s three principal grape varieties: Furmint, Hárslevelű and Muscat Blanc (Yellow Muscat). These specialities include late-harvest sweet wines, Szamorodni and the world-famous Aszú wines.
All grapes and Aszú berries are harvested from historic vineyards located in Mád and Tarcal. Since 2009, the estate’s 35 hectares of vineyards have been cultivated according to certified organic standards. Soil structure and vineyard fertility are enhanced through the use of compost produced on the estate itself.
The Gróf Degenfeld estate cultivates the three main Tokaj varieties—Furmint, Hárslevelű and Yellow Muscat—alongside the supplementary varieties Kövérszőlő, Zéta and Kabar.
Aszú is widely regarded as one of the most labour-intensive wines in the world and has been produced using the same unique method for over 500 years. Botrytis-affected berries, concentrated in flavour and naturally dried by sun and wind, are harvested individually by hand. In outstanding vintages, a picker may collect only 20–25 kg per day. The berries are then soaked in fermenting base wine, pressed, and aged in Hungarian oak barrels to achieve harmony and balance. Aszú wines made in this way have offered unforgettable experiences for generations.
The château-style estate, a long-held dream of the Count Degenfeld family, is unique within the Tokaji wine region, uniting castle, vineyards and cellar into a single harmonious whole.
The four-star, air-conditioned Gróf Degenfeld Castle Hotel is set within Theresa Park, surrounded by picturesque scenery and mature trees. It offers 20 double rooms and one suite for guests seeking rest and relaxation. Cosy armchairs, antique furniture, historic paintings and Venetian chandeliers evoke the atmosphere of the 19th century. Wines tasted during cellar visits and guided tours are available for purchase at the reception.
In the castle restaurant, which seats up to 60 guests, the chef creates dishes designed to pair perfectly with the estate’s highly regarded wines. The cuisine is international in style, with a strong emphasis on Hungarian ingredients and flavours, while remaining open to carefully selected influences from abroad. The menu is regularly updated, and wine dinners are meticulously curated to ensure each course complements the wines served.
