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The younger member of the dry Furmint selection of the Tolcsva estate bears the name of the most outstanding vineyard in the area. Andesite base rock packed with semi-precious stones, Furmint clones from the time of phylloxera, bush-vine trained old vines, steep hillsides that are not accessible by machines. Instead of them, only people and horses work here, keeping the more than 100-year-old tradition of manual labour. Gentle pressing is followed by fermentation in new French barrels and also the oak barrels of the Miklóssy cooperage in Erdőbénye. It is then aged for 9 months, with batonnage carried out once a week during the first 3 months. Eventually, it is bottled after 6 months of resting in tanks. A full-bodied, spicy and mineral wine. Deep and long with the acids, saltiness and maturation in balance.
„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.”