Furmint grapes were harvested at three various times at their optimum maturity and then carefully pressed as whole bunches, then fermented and aged in different amphoras for 9 months. The most “exciting” and powerful three of them were used for this varietal Furmint, while the remaining amphora went into the Autochthon cuvée. Bottled without fining, filtration and without added sulfur (total SO2 below 10ppm).
Fresh citrus fruit driven with vibrant flinty minerality, exciting and full of surprises. Without a doubt one of the most existing Furmints we have ever tried.