Dobogo Pinceszet

Dobogo Pinceszet is a five-hectare family winery in the heart of Tokaj, near the village of Mád in north-eastern Hungary. Run by Izabella Zwack and winemaker Attila Domokos, the estate makes fresh, vibrant expressions of Tokaji in both sweet botrytised and dry styles. What sets Dobogo apart is their commitment to biodynamic viticulture combined with restricted yields through spur pruning, delivering concentrated, expressive wines that respect Tokaj's historic reputation for quality.

About Dobogo Pinceszet

The Dobogo estate, founded in 1869, occupies volcanic soils in the Tokaj hills positioned within the 200–250 metre elevation band. The vineyards are planted with Furmint (60%), Hárslevelű (30%), and Muscat Lunel (10%), farmed using biodynamic principles that respect the natural ecosystem and soil health.

The winery's philosophy centres on terroir expression rather than heavy-handed winemaking. For their botrytised wines, Dobogo selects only the finest vintages, allowing noble rot (botrytis) to concentrate sugars, aromas, and acidity naturally. Their dry Furmints showcase a different side of Tokaj: the Tokaji Furmint displays stone-fruit character—peachy and pear-like aromas balanced against bracing acidity—offering superb value as an alternative to white Burgundy. The single-vineyard Úrágya, established during the decade of the 2000s and made only in exceptional years, is matured for a decade-plus in casks of 300-litre capacity (new oak comprises 50%), with richly textured characteristics including smoky mineral and vanilla notes alongside pear and nectarine aromas drawn from Hungarian oak treatment.

Dobogo are particularly known for their Tokaji Aszú 6 Puttonyos and the vibrant 'Mylitta' Noble Late Harvest, which contains around 120 grammes per litre of residual sugar and offers a younger, fresher take on traditional botrytised Tokaji. This dual approach—balancing reverence for Tokaj's sweet-wine heritage with modern refinement in dry wines—defines the estate's identity.

Dobogo Pinceszet Wines in Our Collection

Our selection showcases the range that makes Dobogo compelling. The 2021 Tokaji Furmint earned 96 points at the Decanter World Wine Awards and scores 3.9 on Vivino—a dry wine that proves Furmint's potential beyond botrytis. For those seeking greater complexity and aging potential, the 2021 Úrágya Tokaji Furmint, also awarded 96 points by Decanter and rated 3.9 on Vivino, is the single-vineyard expression that reveals what this grape can achieve with proper oak treatment and time in bottle. These scores reflect the precision and care that defines Dobogo's winemaking across both dry and sweet styles.

If you want to explore Tokaji beyond the famous sweet wines, Dobogo's Furmints are your entry point. If you're already familiar with dry Tokaji and seek vineyard-specific depth, Úrágya justifies the investment. Both represent the estate's commitment to quality over quantity—wines made only when vintage conditions permit.

Food Pairing

The dry Furmint works brilliantly with seafood, particularly shellfish, oysters, and white fish with butter or cream sauces. Its acidity cuts through richness. Úrágya's oak influence and mineral backbone pair with roasted white fish, poached chicken, or pâté. For sweet wines, Dobogo's Aszú complements blue cheese, foie gras, dried fruits, and almond-based desserts. The botrytised style also bridges savoury and sweet: try it with cured ham, mature cheese, or nuts.

What makes Dobogo's Furmint different from other dry Tokaji wines?

Dobogo farms biodynamically on volcanic First Growth sites, using spur pruning to restrict yields. Their dry Furmints show peach, pear, and mineral character with bright acidity—comparable to white Burgundy at better value. Single-vineyard Úrágya ages 10–12 months in Hungarian oak for greater complexity.

When should I choose Dobogo's botrytised Aszú over the dry Furmint?

Choose Aszú for dessert, blue cheese, or foie gras pairings. Dobogo makes 6 Puttonyos only in the best vintages, using grapes affected by noble rot. Dry Furmint suits seafood, white fish, and aperitifs—it's fresher and more food-versatile day-to-day.

Are Dobogo wines suitable for aging?

Yes. The dry Furmints, especially Úrágya (96 pts Decanter), age well thanks to their acidity and oak maturation. Botrytised Aszú is built for long-term cellaring. All wines reflect biodynamic farming and First Growth volcanic terroir—factors that support age-worthiness.

Who makes Dobogo Pinceszet wines?

Izabella Zwack and winemaker Attila Domokos run Dobogo Pinceszet, a five-hectare family estate founded in 1869 in Tokaj, north-eastern Hungary, near the village of Mád.

What style of wine does Dobogo Pinceszet make?

Dobogo makes fresh, vibrant dry and botrytised Tokaji from Furmint, Hárslevelű, and Muscat Lunel grown on volcanic soils. Their dry Furmints show stone-fruit character with bracing acidity; the 2021 Tokaji Furmint scored 96 points at Decanter World Wine Awards.

How much does Dobogo Pinceszet wine cost?

Dobogo Pinceszet wines cost between £25.05 and £28.65, depending on whether you choose the standard Tokaji Furmint or the single-vineyard Úrágya expression.