Furmint is a high-acid, late-ripening white grape variety most closely associated with Hungary’s Tokaj region, where it forms the backbone of both the famed sweet Tokaji Aszú wines and an increasingly important category of dry whites. Naturally prone to botrytis, Furmint’s thick skins and intense acidity make it ideal for long-lived, complex wines, whether vinified sweet or dry. Dry Furmint often shows a striking mineral profile, with flavours of quince, pear, green apple, and citrus peel, underpinned by smoky or flinty notes and occasionally softened by lees aging or oak. In the right hands, it rivals Riesling and Chenin Blanc in its ability to express site, age gracefully, and reflect volcanic terroirs.
