Special Tokaji Wines have high nitrogen and protein content. The maturing of Tokaji wines are enhanced by surface aeration. The casks are not filled up completely for I to 3 months, as the Process of fermentation needs both space and air. As a result, an unbroken layer of natural film is formed on the surface, creating the precondition for reduction. The alcoholic strength of the wine decreases while its aldehyde and ester content increases.
Tokaji aeration differs from sherryfication in that it takes place at a low temperature.
Maturation time for Szamorodni wines is 3 to 4 years, for Asz wines the minimum age at which they should be drunk is their puttonyos number plus two. Asz must be matured in barrels made from the oak trees of the Zempleni forest, but not just any barrels. Barrels for a high puttonyos wine must be at least twelve years old. T he role played by Tokaj wine over the centuries tells all. Asz as we know it, was first made in the 1560s.