Pajzos T Furmint White 2018

£17.95

  • Grape : Furmint, Harslevelu, Yellow Muscat
  • Country : Pajzos, Bordrogolaszi, Hungary
  • Type : White
  • ABV : 12%

4 in stock

Tasting notes: Pajzos T Furmint White 2018

Very fresh and clean on the nose with the notes of citrus, apple, pear and stone fruits. In mouthfeel it has a harmonious acidity of furmint that is enriched by the Hárslevelű’s floral notes.

Food Pairing: Pajzos T Furmint White 2018

Recommended with white meats, roasted poultry (chicken and turkey) and with white fishes. Harmony with cheese and salads.

Producer/Region:

90% Pajzos vineyard (Bordrogolaszi), 10% Megyer vineyard (Sárospatak)Type of soil: andesite and rhyolite tuff

After a long winter and late budding an intensive growing period started in spring. During the long-lasting warm summer weather, veraison started earlier. In order to keep the optimal ratio of acidity and sugar and to ensure the popular Pajzos style we made leaf pulling and cluster thinning as well as yield restriction. End result is speaking for itself.

The area where Tokaji wine is traditionally grown is a small plateau, 457 metres (1,500 ft) above sea level, near the Carpathian Mountains. The soil is of volcanic origin, with high concentrations of iron and lime. The location of the region has a unique climate, beneficial to this particular viniculture, due to the protection of the nearby mountains. Winters are bitterly cold and windy; spring tends to be cool and dry, and summers are noticeably hot. Usually, autumn brings rain early on, followed by an extended Indian summer, allowing a very long ripening period.

The Furmint grapes begin maturation with thick skins, but as they ripen the skins become thinner, and transparent. This allows the sun to penetrate the grape and evaporate much of the liquid inside, producing a higher concentration of sugar. Other types of grapes mature to the point of bursting, however, unlike most other grapes, Furmint will grow a second skin which seals it from rot. This also has the effect of concentrating the grape’s natural sugars. The grapes are left on the vine long enough to develop the “noble rot” (Botrytis cinerea) mold. Grapes then are harvested, sometimes as late as December (and in the case of true Eszencia, occasionally into January).

 

 

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