Winery Vivamus - Furmint

Winery VivamusFurmint

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

Details and technical informations about Winery Vivamus's Furmint.

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

Discover the grape variety: Velteliner vert

Lively, structured dry whites with a pale golden robe, an ample palate with preserved acidity, and signature aromas of citrus (lime, grapefruit), white pepper, crisp vegetables (radish, rhubarb) and typical mineral notes. Also great age-worthy whites. Star of the Kamptal, Kremstal and Wachau DAC appellations; a strong expression of Austrian wine identity. French synonym for Grüner Veltliner, Austria's most planted emblematic white variety.

Informations about the Winery Vivamus

The winery offers 15 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Tokaj

The Winery Vivamus is one of of the world's great estates. It offers 12 wines for sale in the of Tokaj to come and discover on site or to buy online.

Top wine Tokaj
In the top 15000 of of Hungary wines
In the top 3000 of of Tokaj wines
In the top 400000 of wines
In the top 1500000 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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