Chateau GRAND BARITUF Tokaji Unique Furmint
White wine
This wine generally goes well with
The TUF Tokaji Unique Furmint of the Chateau GRAND BARI is in the top 10 of wines of Tokajská.
Wine flavors and olphactive analysis
Details and technical informations about Chateau GRAND BARI's TUF Tokaji Unique Furmint.
Discover the grape variety: Furmint
Furmint is a very old Hungarian grape variety. It arrived in France in the 1800s. The bunches of Furmint are of medium size. They are compact and cylindrical. The berries are also of medium size. They are either short elliptical or rounded. Their thick skin changes from greenish white to reddish once the fruit is mature. This grape variety is known throughout the world for being part of the composition of the Hungarian Tokaj vintage. Robust, rich in alcohol and acidity, it needs light soil and a warm, dry climate to be fertile. It must also be pruned short and its budding takes place 7 days after the Chasselas. As for its maturity, it is of the second late period. This grape variety fears grey rot and erinosis. When vinified dry, Furmint produces a very fragrant, fine and highly alcoholic white wine.
Last vintages of this wine
The best vintages of TUF Tokaji Unique Furmint from Chateau GRAND BARI are 2018, 0
Informations about the Chateau GRAND BARI
The Chateau GRAND BARI is one of of the world's greatest estates. It offers 17 wines for sale in the of Tokajská to come and discover on site or to buy online.
The wine region of Tokajská
The wine region of Tokajská of Slovak Republic. Wineries and vineyards like the Domaine Ostrožovič or the Domaine Tokaj & Co produce mainly wines white, sweet and sparkling. The most planted grape varieties in the region of Tokajská are Furmint et Harslevelu, they are then used in wines in blends or as a single variety. On the nose of Tokajská often reveals types of flavors of tree fruit, tropical fruit or earth and sometimes also flavors of citrus fruit, non oak or oak.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
