Tokaji refers to the wines produced in the Tokaj-Hegyalja region of northeastern Hungary, a historic area renowned for its sweet, botrytized white wines made primarily from the Furmint and Hárslevelű grape varieties affected by noble rot (Botrytis cinerea), which concentrates sugars and flavors in the shriveled berries known as aszú.[1][2] The region's unique microclimate, formed by the confluence of the Bodrog and Tisza rivers amid volcanic hills, fosters the autumnal mists essential for noble rot development, enabling the production of intensely sweet wines graded by puttonyos levels indicating the quantity of aszú paste added to base wine.[3][4] Tokaj-Hegyalja, spanning about 5,500 hectares of vineyards across 28 villages, achieved UNESCO World Heritage status in 2002 for its cultural landscape exemplifying centuries-old viticultural traditions.[3][5] The area pioneered one of the earliest vineyard classifications in 1730, predating similar systems elsewhere, and its Tokaji Aszú—often dubbed the "king of wines and wine of kings" for its royal patronage, including by Louis XIV—remains a benchmark for botrytized wines, with production methods emphasizing manual berry selection and extended aging in cellars carved from volcanic tuff.