2021 Fekete Furmint

Notes & Pairings

While most may be more familiar with Furmint from Tokaj, this is a completely different animal. While still brimming with acidity, there’s not always a need to have higher levels of residual sugar for balance. The acids are often riper here and while Somló can easily carry double digit RS and still taste “dry,” the warmer climate and much longer elevage achieve something unique. Macerated for 4-6 hours, it’s gently pressed and fermented in 1000L Hungarian Oak barrels, it then spends 10 months on the lees. It’s then moved to 500 and 1500 liter tanks for reductive aging for a minimum of two years before bottling. No racking and no stirring. A “fresh” wine all things considered, the naturally high acidity and aromatic neutrality of Furmint allows the smoke and salt of Somló to shine clearly.

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