Furmint - PGI Transdanubia
Prix de la bouteille : 20 EUR
vin naturel
Slightly cloudy, yeasty, smoky. Cumin, yeast bread, lemon, dried herbs on the nose. Mineral, salty, long-lasting taste. Grape: Frühroter Veltliner; 5800 plants/ha, 3000 liter/ha Harvest by hand, destemmed and crushed, fermeted with skins and native yeasts for two weeks in vats, not fined, not filtered, matured in stainless steel tanks. Alc. 12,5% SO2 added: 15 mg Aging potential: high (12 years) Crafted by Leo Uibel in Ziersdorf in the south-west of the Weinviertel wine region, Niederösterreich, Austria
Bar Caviste
Dried flowers, nuts, tobacco, a hint of wassabi. Creamy, structured, distinctly mineral. Deep and firm. Slightly couldy. Bone-dry. Lots of lively accidity. Spontaneous fermentation on skins for 5 days, unfined and unfiltered, without added sulphur. 10 months in used Burgundy barriques. Crafted by Horst Hummel, Villány, southern Hungary.
6488 KM
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