Winery Tokaj PortiusFurmitage
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Furmitage of Winery Tokaj Portius in the region of Tokaj often reveals types of flavors of microbio, tree fruit.
Details and technical informations about Winery Tokaj Portius's Furmitage.
Discover the grape variety: Herbemont
The origin of this American interspecific hybrid of the southern Vitis Aestivalis group, also called Vitis Bourquiniana, is not known for certain. In South Carolina (United States), it was propagated in the early 1800s by a Frenchman, Nicholas Herbemont (1771-1839), who found his first origins in Champagne. In France, it is one of six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello. The Herbemont is very similar to the Jacquez - also called black spanish or lenoir - and has practically disappeared in favour of the latter.
Last vintages of this wine
The best vintages of Furmitage from Winery Tokaj Portius are 2015, 2013, 0
Informations about the Winery Tokaj Portius
The Winery Tokaj Portius is one of of the world's greatest estates. It offers 13 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
