Winery Schieszl - Furmint

Winery SchieszlFurmint

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

Details and technical informations about Winery Schieszl's Furmint.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
15°
Allergens
Contains sulfites

Discover the grape variety: Spätburgunder

Elegant, structured reds with ruby colour ranging from light to intense, fine silky tannins and fresh acidity, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, spices, leather and earthy notes. Fine ageing potential, excelling on schist and volcanic soils. Star of the great German reds of Baden VDP, Palatinate VDP and Ahr VDP. German synonym for Pinot Noir, the Burgundian variety raised to high standards in Germany.

Informations about the Winery Schieszl

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Hungary

The Winery Schieszl is one of of the world's greatest estates. It offers 15 wines for sale in the of Hungary to come and discover on site or to buy online.

Top wine Hungary
In the top 7500 of of Hungary wines
In the top 250 of of Hungary wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Hungary

Millennia-old Central European wine country, 65,000 ha across 22 regions, 70% whites. Legendary Tokaji Aszú (UNESCO): golden botrytised sweet wines with signature notes of honey, candied apricot, orange peel and spice, taut acidity — one of the world's greatest sweet wines. Dry Furmint booming (lively and mineral), perfumed Hárslevelű. Egri Bikavér ("Bull's Blood") as a fleshy Kékfrankos red.

The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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