Tokajské wine is produced in wine region Tokaj in Slovakia which comprises seven communities and 998 hectares of vineyards. This region was originally the northern part of the Tokaj-Hegyalja wine region in the Kingdom of Hungary.

Vintners in the Slovak wine region of Tokaj may use the Tokajský/-á/-é label (“of Tokaj” in Slovak) if they apply the Hungarian quality control regulations.

The villages of the Tokaj wine region in Slovakia are Bara, Čerhov, Černochov, Malá Tŕňa, Slovenské Nové Mesto, Veľká Tŕňa, and Viničky. 

Tokajské wines

The Slovak Tokajsky wines, made exclusively from Furmint, Lipovina and Yellow Muscat (Slovak: Muškát žltý) grapes, are:

• Tokajský Furmint
• Tokajská Lipovina ("Hárslevelű"in Hungarian)
• Tokajský Muškát žltý (White Frontignan / Muscat Blanc à Petits Grains)
• Tokajské samorodné - Wine produced by alcoholic fermentation from Tokaj grape varieties in wine growing area of Tokajská vinohradnícka oblasť from the defined vineyard, if conditions for mass creation of cibebas are not favourable. It may be put into circulation at earliest after two years of maturing, of that at least one year in wooden cask.
  • Tokajské samorodné suché (means "Tokaj selfborn dry"): Samorodné wine is set apart from ordinary wine in that it is made from bunches which contain a considerable proportion of botrytised grapes. Because of this, Samorodné is typically higher in extract than ordinary wine.
  • Tokajské samorodné sladké (means "Tokaj selfborn sweet") is set apart from ordinary wine in that it is made from bunches which contain a bigger proportion of botrytised grapes.

• Tokajský výber 3, 4 5, or 6 putňový ("vyber" in Hungarian: aszú): This is the wine which made Tokaj world famous. It is a sweet dessert wine made by individually picking botrytised grapes and trampling them in huge vats to form a paste. Must is then poured on the paste and left to soak before the wine is transferred to wooden casks where fermentation in completed. The wines are graded from 2 to 6 putňa, representing the level of sugar and sugar-free extract in the mature wine. Wine produced by alcoholic fermentation after pouring of cibebas with must having sugar contents of at least 21oNM from the defined vineyard of Tokajská vinohradnícka oblasť or with wine having the same quality and same vintage from the defined vineyard of Tokajská vinohradnícka oblasť. According to the amount of added cibebas, the Tokajský výber shall be divided into 3 to 6 putňový. Výber shall mature at least three years, of that at least two years in wooden cask.

• Tokajská výberová esencia - Wine produced by slow fermentation of free-run wine acquired from separately selected cibebas from the defined vineyard of the Tokajská vinohradnícka oblasť. During the harvesting, berries of grapes are selected separately, and they are poured immediately after the processing by must from the defined vineyard of the Tokajská vinohradnícka oblasť or by wine of the same vintage which contains at least 180 g/l of natural sugar and 45 g/l of sugar-free extract. It shall mature at least three years, of that at least two years in wooden cask.
• Tokajská esencia-nektár (meaning "essence-nectar")
• Tokajský mášláš - Wine produced by alcoholic fermentation of must or wine of the same vintage from the defined vineyard of the Tokajská vinohradnícka oblasť poured on fermentation lees of the Samorodné or Výber. It shall mature at least two years, of that at least one year in wooden cask.
• Tokajský fordítáš - Wine produced by alcoholic fermentation of must or wine of the same vintage from the defined vineyard of the Tokajská vinohradnícka oblasť poured on wine marc rapes from cibebas. It shall mature at least two years, of that at least one year in wooden cask.