Wenzel's pale gold, lovely Furmint shows all the historic characteristics of this indigenous grape: fresh picked apples, ripe quince and a hint of lemon. Succulent with a refreshingly crisp and mineral finish. The Furmint comes from 3 sites dotting the Ruster hill chain above Lake Neusiedl in the historic town of Rust in Burgenland. The vineyards were replanted 30 years ago and their easterly orientation means ripening is slow and continuous and results in desired sugar levels with impeccable phenolics and complexity. The soils mainly consist of slate crystals and gneiss particles with quartz. The grapes were hand-picked over time in several passes and put straight into the press without crushing or destemming. The free run and lightly pressed juice was cold settled for 48 hours before being racked and inoculated with a neutral yeast strain-selection from a biodynamic treated habitat. Fermentation occurred in stainless steel tanks on the fine yeast lees until bottling. Minimal sulphur use.