Tokay styles are made from the Frontignac variety (either white, red or brown) and Muscadelle variety respectively.  The grapes are allowed to ripen and shrivel (raisin) on the vines before picking and crushing.  The sugar level of the juice is higher than other wines and when the sugar level starts to drop, spirit is added, stopping fermentation and resulting in wines that are very high in sugar (300 grams or more per litre).  The fortified juice is stored and matured in oak casks (sometimes using the solera system), where evaporation plays an important role in the concentration of flavours and complexity of these wines.

Tokay, also known as Tokaji, are specialty dessert wines that are produced in Tokaj, a region located in northeastern Hungary. Tokay wines are produced with late-ripened (shriveled) grapes that are affected by favorable fungus known as the Noble Rot (Botrytis Cinerea). Among the specific varieties of grapes that are approved for the production of Tokay wines include Furmint, Hársevelu and Sárga Muskotály. One of the best and rarest Tokay wine produced from these grapes is called Aszú.