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OREMUS Petrács Furmint 2017 - Bortársaság

OREMUSPetrács Furmint 2017

Bottle price
HUF 24 500
For club members or over 12 pcs.
HUF 22 450

Unit price: HUF 32 667 / litre. Our prices are gross prices.

The product is currently out of stock.


The first wine has arrived from the legendary Petrács vineyard, alongside the Mandolás Furmint that used to be an absolute ruler until now on Tempos Vega Sicilia’s Hungarian estate. The wine that has fulfilled the vision of retiring András Bacsó and the Spanish estate has been tried and tested many times. Its first – unofficial – 2015 vintage appeared as a unique wine at the Anyukám mondta restaurant in Encs, then the Bortársaság team’s Saját Kézzel (“By our own hands”) wine – hoed, pruned, shoot-selected by us – also came from here in 2017. It inherited the name from its earlier owner, major general Ernest von Petrasch, who got hold of the plot in 1762. The vineyard’s andesite soil is full of semi-precious stones and has been treated as a treasure ever since the estate was established. In addition to its outstanding qualities, location and 60-year-old bush-vine trained vines, they have found very old Furmint vines that are possibly pre-phylloxera or from right afterwards. Owing to its steepness, machine cultivation is impossible, so besides people, work on the plot is carried out by horses.
After the wine’s gentle pressing, it was fermented in new French and Hungarian Miklóssy barrels, followed by 8 months of ageing, with once-a-week battonage during the first 3 months. Finally, it was bottled after a 6-month long rest in tanks.
It’s a young wine with more oak-emphasis than for contemporary tastes. A thick, dense-structured, likely good-ageabiliy Furmint from which the uniqueness of the vineyards comes through.



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Oremus

„2011 was the opportunity to make the ideal dry white wine. The grapes were so healthy that they were smiling at you. This is the 13th vintage of our dry estate wine, yet we learn something new from nature every year. The most important thing we’ve experienced in the past ten years was balance. The precise timing of the harvest, but even more giving full concentration during the time of fermentation. For me fermentation is the most important time, the most significant part of a wine’s life and one that I supervise throughout. That’s the crucial point: when the grape becomes a wine.”

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