Winery Frikker - Gyöngyöző Furmint

Winery FrikkerGyöngyöző Furmint

The Gyöngyöző Furmint of Winery Frikker is a wine from the region of Tokaj.
This wine generally goes well with
The Gyöngyöző Furmint of the Winery Frikker is in the top 0 of wines of Tokaj.

Details and technical informations about Winery Frikker's Gyöngyöző Furmint.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Valensi

Light, simply fruity reds with a pale ruby colour, soft tannins and a light palate with moderate acidity, featuring understated aromas of red fruits. Discreet Provençal profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; it bears witness to the pre-phylloxera ampelographic diversity of southern France and is among the patrimonial varieties under study. Rare French black variety, once grown in Provence.

Informations about the Winery Frikker

The winery offers 5 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Tokaj
Find the Winery Frikker on Facebook

The Winery Frikker is one of of the world's greatest estates. It offers 3 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 5500 of of Hungary wines
In the top 1500 of of Tokaj wines
In the top 200000 of wines
In the top 650000 wines of the world

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: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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