Winery Puklavec Family WinesSeven Numbers Single Vineyard Furmint
White wine
This wine generally goes well with
The Seven Numbers Single Vineyard Furmint of the Winery Puklavec Family Wines is in the top 80 of wines of Slovenia and in the top 10 of wines of Podravje.
Wine flavors and olphactive analysis
On the nose the Seven Numbers Single Vineyard Furmint of Winery Puklavec Family Wines in the region of Podravje often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Winery Puklavec Family Wines's Seven Numbers Single Vineyard 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 Seven Numbers Single Vineyard Furmint from Winery Puklavec Family Wines are 2017, 2015, 2016, 0 and 2018.
Informations about the Winery Puklavec Family Wines
The Winery Puklavec Family Wines is one of of the world's greatest estates. It offers 44 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Slovenia's largest wine region around Maribor and Ormož, Germanic heritage of former Lower Styria. Signature aromatic dry whites dominate. Renski Rizling (Rhine Riesling) taut and mineral with signature notes of lemon, white peach, white flowers and a petrol touch. Laški Rizling (Welschriesling) fresh and refreshing, lively Sauvignon (boxwood, citrus), ample Sivi Pinot (Pinot Gris), opulent Traminer (lychee, rose), local Furmint for keeping.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
