Winery Demeter ZoltanTokaji Birtokbor Furmint
Sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Tokaji Birtokbor Furmint of Winery Demeter Zoltan in the region of Tokaj often reveals types of flavors of earth, microbio.
Details and technical informations about Winery Demeter Zoltan's Tokaji Birtokbor Furmint.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Tokaji Birtokbor Furmint from Winery Demeter Zoltan are 2013, 2012, 0, 2011
Informations about the Winery Demeter Zoltan
The Winery Demeter Zoltan is one of of the world's great estates. It offers 26 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Cradle of the legendary Tokaji Aszú, "king of wines" per Louis XIV. Noble sweet wines based on Furmint (lively acidity prone to botrytis) and floral Hárslevelű ("linden leaf"): amber robe, signature aromas of honey, candied apricot, quince, orange peel, saffron, sustained sugar balanced by tense acidity. Measured in "puttonyos" (3 to 6) with Aszú Eszencia at the top. Also dry Furmint on the rise, straight and mineral.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
