FURMINT

In general, it can be said about the variety that it produces relatively full-bodied wines with high acids, and thanks to its neutral style for dry wines, it presents the growing area excellently, especially in the above-mentioned areas. In the case of sweet wines, botrytis can form the basis of extremely complex asú wines in the Tokaj wine region. In terms of its aromatics, it is often characterized by quince, quince pear, autumn and apricot.

Our winery's TOKAJI FURMINT range includes dry, semi-sweet, and our aszú wines are made from 70% sweetened furmint.

Our wines

A furmint

Like a grape variety
The wine of Furmint
Gastronomic recommendation

Our wines

The origin of the variety is Hungary, including the Tokaj wine region. Although there are differences in the first mention, it is recorded in the wine region with the dates of 1571 and 1623.
The most widely cultivated, dominant variety is the late-maturing white furmin variety - in the second half of October. Its capital grows strongly and is not demanding on the soil; medium or high-yielding variety. Its leaves are barely segmented, their width and length are roughly the same, thick, slightly blistered. Its cluster is loose, medium-sized (average weight 10 dkg), its berries are medium-sized, yellowish-green, rusty on the sunny side, long-handled, slightly thick-skinned, crunchy, juicy, and ripen beautifully. Susceptible to Botrytis, but in favorable vintages the rot is noble rot.

In general, it can be said about the variety that it produces relatively full-bodied wines with high acids, and thanks to its neutral style for dry wines, it presents the growing area excellently, especially in the above-mentioned areas. In the case of sweet wines, botrytis can form the basis of extremely complex asú wines in the Tokaj wine region. In terms of its aromatics, it is often characterized by quince, quince pear, autumn and apricot.

Our winery's TOKAJI FURMINT range includes dry, semi-sweet, and our aszú wines are made from 70% sweetened furmint.

Due to the exciting mineral character and substantial taste of these dry wines, it is worth giving time to drink them. They can be paired with creamy dishes, soups, vegetables, wild birds, poultry, fish and pork dishes in many different ways. When filled, at a temperature of 10-12°C, the finest and most beautiful aromas can be experienced from the glass specially made for the Furmint variety.

Late-harvest furmints are rich in pure fruit notes, so depending on the sugar content, they work great with lighter fruit salads, fruit desserts, custards or, for example, a cream. These wines should be served chilled, at 8-10°C, in a smaller tulip-shaped white wine glass, or in a special dessert wine glass.

Aszús and essences, thanks to their special taste, can even appear as a dish on their own, but they open endlessly exciting, new dimensions when you start combining them with different salty or sweet dishes. They make a classic pair with foie gras, Roquefort cheese, nut and honey desserts, but feel free to experiment, because they can work very well even with the most extreme dishes. Both aszu and essence are served chilled at 6-8°C.