Royal Tokaji Furmint Dry

Description

Royal Tokaji Furmint Dry is a Hungarian white wine made from 100% Furmint grapes from vineyards situated around the village of Mád in northeastern Hungary.

The Royal Tokaji Company

Just after the fall of Communism, the Royal Tokaji Wine Company was founded by a group of foreign investors. The group of investors included the highly regarded wine writer and historian Hugh Johnson. In 1990, this was some of the first foreign investment permitted in the country after the fall of Communism. The investors began working with 62 Hungarian winegrowers whose vineyards are located in and around the village of Mád in northeastern Hungary.

A Sweet Wine Specialist

From the beginning, the goal of the Royal Tokaji Wine Company was to concentrate on producing only the best Aszu wines with a sweetness level of 4 puttonyos or more. Using the Tokay classification of 1700 as their guide to the finest terroirs, the association of growers and investors produced their first vintage in 1990. The company is also committed to producing some of the finest single-vineyard wines made from the first growth vineyards.

Today, the Royal Tokaji Company now comprises some 108 hectares of vineyards: a unique combination of first and second growth vineyards, including one of the two great first growths Mézes Mály, along with Szt Tamás, Betsek, Nyulászó, Birsalmás.

Hungarian Dry White Wines

As well as Hungary’s most famous sweet wines, they also produce some dry white wines, including several Furmints, a Sárgamuskotály and a Harslevelu.

Furmint makes up approximately 70% of plantings in the region. It is a grape variety with very high levels of tartaric acid, which is particularly susceptible to Botrytis cinerea (perfect for dessert wines).

Royal Tokaji Furmint Dry Winemaking

• Royal Tokaji Furmint Dry is made from 100% Furmint grapes.
• Grapes are harvested by hand at the end of September.
• Grapes are transported to the winery in small harvesting bins to prevent crushing and oxidation.
• In the winery, bins are emptied into pneumatic presses, typically without destemming.
• Whole bunches are pressed and fermented, partly in stainless steel tanks and partly in barrels (15% new oak).
• Post-fermentation, both lots mature on fine lees in their respective vessels, adding subtle overtones and complexity.