SZEPSY Bányász Furmint 2017

Bányász Furmint 2017

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“The differences between the wines is the minerality itself. What’s there in one could be missing from the other. You can’t describe the differences between them, yet they cannot be mixed up. It gives their texture and denseness,” says István Szepsy. The soil of the famous Tállya is almost pure rock, the rhyolite, quartz and andesite base rock is barely covered by any soil. In 2017, they could harvest tiny bunches with concentrated grapes from the Furmint that was planted in 1960. The fruit was selected in several rounds, then the gently pressed must was fermented in three hectolitre new barrels made from Zemplén oak, then aged for seven months on fine lees.

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