The grapes come from the Riede Plachen vineyard in Rust on Lake Neusiedl. Here, Furmint is rooted in weathered slate. This lends tension, precision, and clarity, while the microclimate ensures ripe fruit without heaviness. Harvesting is done by hand, usually starting in late August when the berries are perfectly ripe.
After gentle pressing, the juice ferments coolly in stainless steel at around 18°C for about four weeks. This silent, controlled fermentation preserves the purity of the aroma and the fine texture. The young wine then rests briefly on its fine lees for added depth and length, without any oak influence. The result is taut, energetic, yet rounded enough for a wide range of dining experiences.
Furmint 100 percent. When mature, Furmint reveals ripe pear and apple notes with citrus accents, supported by a fresh backbone and the clear, mineral signature of the slate soil.
