Furmint is the main variety in Hungarian Tokaj and although it has been authorised for the production of Quality Wine in Austria since 1987, is rarely cultivated. The Furmint is traditionally at home in Rust, Burgenland, and is still being produced for the Ausbruch in small quantities by select producers.
A Heunisch variety crossing
25.69 ha; 0.1%
Parentage: It is genetically similar to other Hungarian varieties.
Vineyard area: Furmint – the main-variety used for Tokaji – has been approved as a Qualitätswein in Austria since 1987, but its growth here is limited. In Rust, Furmint is sometimes used for traditional Ausbruch wines.
Important ampelographic features:
Leaf: circular to pentagonal, five lobes
Grape cluster: very large with compact berries; cylindrical, shouldered, often with wings; grapes are oval with a greenish-yellow colour and a neutral taste.
Ripening time: late
Significance, conditions: The variety is highly prone to Botrytis, making it a preferred grape for the production of noble sweet wines. Needs excellent warm and dry sites with calcareous soils. There are some disadvantages, such as sensitivity to winter and late frosts and a propensity for peronospora and oidium.
Wine: The wines are very rich in extract and have good body. The relatively high acidity and alcohol content support the longevity of the wines. A honey tone is characteristic. Furmint delivers good quality especially in high Prädikat-level wines.