From the Vulkanland (southeast Austria, near Hungary). Sandy/sandstone soils, as the name says. Certified organic farming. 12-36 hours of maceration, indigeous fermentation in 600L neutral oak barrels. The only addition is a small amount of SO2 at bottling (~20ppm). Bone dry and 11.6% alcohol. The flavors are flinty and minty, with Furmint’s trademark texture and acidity, but in a lighter, more delicate frame than you usually find in Furmint across the border in Hungary.
More information: https://danchandgranger.com/wine/1490
