Pale gold. This Furmint shows all characteristics of the historical, indigenous grape-variety: Fresh aromas of apples, fully ripened quinces with a hint of lemon flavours. The palate is succulent, finishing refreshingly crisp with mineral-expression.
The vineyards of the town of Rust are situated on the western shore of lake Neusiedlersee in the wine-region of Burgenland. The slopes incline an East direction towards Lake Neusiedl. Vines were replanted 30 years ago.
The fruit for this wine came from three different sites of the Ruster hill chain. The soils mainly consist of slate crystals and gneiss particles with quartz.
The Furmint grapes ripened on a steady, continuous basis, and the desired sugar gradations were achieved gradually. Harvest date was dictated by achievement of physiological ripeness parameters. The fruit was carefully hand-picked over a period of 4 days within 10th â€“ 20th September.
The fruit was transferred straight into the press without crushing and destemming. Free run and lightly pressed juice was cold settled for 48 hours then racked and inoculated with a neutral yeast strain-selection from a biodynamic treated habitat.
The fermentation was carried out in stainless steel tanks. After alcoholic and malolactic fermentation and the wine remained in contact with the fine yeast lees prior to bottling.
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