The clay character of the soil enables the construction of underground cellars that are almost impermeable, despite the humidity that is typical of the region.
In fact, the aging cellars of Tokaj Oremus are the most spectacular element of the winery, since they were built between the 13th and 17th centuries. Their peculiarity lies in that they extend below ground, taking up five kilometres of corridors on three different levels. They contain all the elements typical of the old wine architecture of the region.
Since 1999 fermentation has taken place in the new 3,500 m2 installations located in Tolcsva (photo 1), which are equipped with leading edge technology. Fermentation room with a vaulted roof, with a capacity for 4,500 Hl in stainless steel 316i vats and automated temperature control (photo 2). Controlled rotation vats for macerating the aszú grapes with the must (photo 3). The reception of the collected grapes and the selection tables are located on the top level of the central building. The harvest is transported without the need for pumps and the must reaches the fermentation room by gravity alone (photo 4).
The Tokaj Oremus aging cellars are excavated to a depth of eight metres in volcanic rock, and have the traditional chimney-shaped ventilation shafts known as lélekyuk, which means "spirit gallery".
The galleries have vaulted ceilings, which are relatively narrow and are barely two metres in height. The walls are covered with a special fungus, cladosporium cellare, which is capable of absorbing the esters, volatile aldehydes and alcohol vapours.
These cellars have a very low temperature, which means that the process is lengthy and slow. Tokaj Oremus ages its Aszú wines in the galleries of its underground cellars in temperature conditions that are ideal.
Quality control is applied to the bottling in an inert atmosphere, which is preceded by a microfilter membrane to avoid any microorganism remaining in the wine, which could cause later refermentation in the bottle due to the residual sugar content.
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