Tokaj is the best known wine growing territory of Hungary on an international scale. The uniqueness of the Tokaj terroir is due to the unmatched concurrence of several natural phenomena. These are the varieties of wine grown here, the mould Botrytis Cinerea, the volcanic soil and many of the climatic conditions. The leading variety of the territory is Furmint, responsible for at least two thirds of all growths. Another widespread variety is Hárslevel?, which is grown on almost one third of the terrain, leaving rather small area for the third recommended variety Sárga Muskotály. At the Tokaj territory a warmer river, the Bodrog runs into the Tisza, of a lower temperature. This results in the formation of mist in autumn that sits lengthily on the country here enhancing the formation/growth of the Botrytis Cinerea mould on the wine bunches. The dominant wind blows the mould on the grapes causing the skin of the berries to crack. The desiccation of the berries creates such a high concentration of aromas that produces fabulous fruity tastes and round acids. The most famous product of t Tokaj Foothills that it owes its worldwide reputation to is Aszú. Aszú is a gift of Nature and only the Tokaj terroir is capable of producing it with the expert contribution provided by man. Tokaji Aszú can be stored for long decades without the loss of its quality! Maturing and treatment of the wine is beneficially affected by the cellar mould Cladosporium cellare settling on the tufa walls of the cellars. The noble nectar has long been a prized delicacy on the tables of aristocrats, popes and kings, doctors have come to the country to study the curative effect of Tokaji. According to Louis XIV, the roi soleil, Tokaji is the Wine of Kings and the King of Wines.