White wine process of secondary fermentation of champagne. The enrichment of some of the population created a craze for rare wines. This phenomenon, which was already responsible for the development of sherry in England, was reproduced in Central Europe. The discovery of the benefits of the noble rot on white grapes took place around 1650 in Hungary for the development of Tokaji wine. Hugh Johnson declared that: "the Tokay of three centuries ago was the best sweet wine in the world, it was inherited from a long-standing winemaking tradition". Developed with a grape whose exceptional maturity is due to a trade secret,
History of the wine press available. This was probably due in part to added volume of wine (anywhere from 15-20%) that pressing could produce versus treading. But safety could have also been a driving force since many parish records from the period reported wine cellar works suffocating to death (from the released carbon dioxide) while treading fermenting wine grapes in a vat. As the use of the basket press became more popular, wineries and wine writers started to make a distinction between the quality of wine that came from different levels of pressing. The highest quality was the "vin de goutte" or the "free run"