Furmint
- histaminfree 
- vegan 
- handpicked
Fine fruit of Williams pears, clean and powerful; very balanced and also firmly woven, pleasantly rounded, fine honey note, juicy and perfectly complemented by the fresh acid structure.
The Hungarian King Béla IV allowed Italian immigrants into his kingdom in the 13th century. They brought Furmint with them from their homeland. Since Rust was part of western Hungary in earlier times, this grape variety is still planted on Rust soil today. In 1681, the citizens of Rust bought their town charter with 500 buckets (30,000 litres) of Rust Furmint and 60,000 gold guilders. Before the phylloxera infestation, the Furmint was even the most planted white wine variety in the region. Today, this grape variety is almost entirely planted only in the free city of Rust. This grape variety is historically firmly linked to the town and is an absolute rarity.
Recommendations:
Best serving temperature: 7° to 9°C
Recommended glass: Chardonnay glass
Food recommendations: Vegetable dishes, fennel, artichokes, baked dishes, river fish
Best to enjoy: 2025 to 2032
Awards:
| FALSTAFF |
92 points |
Technical Data:
| Vineyard Specifics: | Rieglband is a colloquial name that has been adopted as the name of the vineyard. It is an eastern slope with a gentle rise from about 130 m to an elevation of about 175 m. The vines slope towards the lake. The vines are inclined towards the lake. The Rieglband consists of brown earth at the bottom, a siliceous-crystalline rock (mainly quartz and slate). The soil type is loamy sand. It is a character site, essentially without lime content, which is intersected in the northern, lower slope by a narrow, moderately strong lime tongue and colluvium (alluvial soils with loose sediments). By Rust standards, there is a steep middle section, which is very barren and stony in the sense of the word, which does not harm the quality of the grapes and wine growing on it. There is a danger of erosion here. |
| Harvest | Beginning of September 2024, handselection of the single vineyard Rieglband. |
| Processing | Destemmed, soft pressing, fining,chilled fermentation in steel with 18°C over 4 weeks. |
| Bottling | April 2025 |
| Alcohol | 13 % vol.alc |
| Acidity | 5,3 g/l |
| Residual Sugar | dry |
| Calorific Value | 318kJ/76kcal per 100ml |
| Sizes | 0,75 l |
| Closure | screw caps |
| Allergens | Sulfite; H-FREE - According to an examination by the Federal Office of Viticulture in Eisenstadt, the histamine content cannot be determined, as the value is less than 0.1 mg/l |
Further Recommandations:
