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Furmint
View on Wikipedia| Furmint | |
|---|---|
| Grape (Vitis) | |
 Furmint grape cluster | |
| Color of berry skin | Blanc |
| Species | Vitis vinifera |
| Origin | Hungary, Slovakia |
| Pedigree parent 1 | Gouais Blanc |
| Notable wines | Tokaji |
| Formation of seeds | Complete |
| Sex of flowers | Hermaphrodite |
| VIVC number | 4292 |
Furmint (also known as Mainak) is a white Hungarian wine grape variety that is most noted widely grown in the Tokaj-Hegyalja wine region where it is used to produce single-varietal dry wines as well as being the principal grape in the better known Tokaji dessert wines. It is also grown in the tiny Hungarian wine region of Somló. Furmint plays a similar role in the Slovakian wine region of Tokaj. It is also grown in Austria where it is known as Mosler. Smaller plantings are found in Slovenia where it is known as Šipon. The grape is also planted in Croatia and Serbia, where it is known as Moslavac. It is also found in Romania and in former republics of the Soviet Union.[1] Furmint is a late ripening variety. For dry wines the harvest starts usually in September, however sweet wine specific harvest can start in the second half of October or even later, and is often affected by Botrytis.[2]
The name Furmint may have been taken from the word froment for the wheat-gold color of the wine it produces. While it is possible that the grape was brought to Hungary in the 13th century during the reign of King Béla IV,[3][4] ampelographers believe that the grape is likely native to the region.[5]
History
[edit]Furmint has been growing in the Tokaji region of north-eastern Hungary since at least the late 16th century when a document dated May 15, 1571 described the grape growing in the Hétszőlő vineyard in Tokaj. In 1611, the grape was also noted to have been growing in the Gyepű Valley of the Zemplén Mountains near the town of Erdőbénye, about 20 kilometres (12 mi) north of Tokaj.[5]
While many other wine grapes have been used in the production of the historic Tokaji dessert wine, Furmint's use for the wine was well established by at least the late 18th century when, in 1796, the Hungarian politician János Dercsényi described Furmint as the "genuine Tokaji Aszú" grape.[5]
Origins
[edit]
In the early 21st century, DNA analysis confirmed that a parent-offspring relationship exist between Furmint and the Hunnic grape Gouais blanc. As Gouais blanc, has been noted in documents since the early Middle Ages and has been well established as the parent of several grape varieties such as Riesling, Chardonnay, Elbling and Gamay, ampelographers believe that Furmint is likely the offspring of Gouais blanc instead of the other way around.[5]
DNA analysis also suggested that parent-offspring relationships exist with the Hungarian wine grape Hárslevelű and the Swiss wine grape Plantscher but instead of either being the second parent to Furmint with Gouais blanc, ampelographers believe that it is more likely that Furmint is one of the parent variety for both grapes.[5]
Like Pinot noir, Sangiovese and many other grape varieties, Furmint has beget over centuries a variety of clones, including a pink-skinned color mutation known as Piros Furmint. As nearly all of these clones are found, almost exclusively, within the Tokaji region, ampelographers believe that it is highly probable that Furmint originated in this part of Hungary.[5]
Other theories
[edit]
Other theories of Furmint's origins have the grape being introduced to the Austro-Hungarian area in the Middle Ages. As noted by Master of Wine Jancis Robinson, the grape may have been brought to Hungary in the 13th century during the reign of King Béla IV. Following the destruction of the Mongolian invasion of Hungary, Béla wanted to quickly revive the country's devastated vineyards. The king instituted several policies encouraging mass immigration of people knowledgeable in viticulture and winemaking.[3] Many of the immigrants that heeded Béla's call brought new grape varieties with them - one of which may have been Furmint.[2][4]
Another theory has the grape being introduced even early by Italian missionaries during the reign of Stephen II of Hungary. This theory, as noted by the French ampelographer Pierre Galet, could have Furmint originating from the Lazio city of Formia located along the Appian Way with the name being a corruption of Formia's Latin name Formianum. A later Italian introduction is credited to a soldier from Collio Goriziano region of Friuli-Venezia Giulia who fought in the Seven Years' War between 1754 (sometimes dated to 1756) and 1763. The soldier, who was nicknamed Forment from the Italian fromento for "wheat" due to his wheat-colored, reddish blonde beard, was granted the title of Count of Formentin by Empress Maria Theresa. In gratitude, according to this legend, the Count sent grapevines from his native land to the Empress who had them planted in Tokaji.[5]
However, ampelographers often dismiss these Italian origin theories because, in addition to documentation showing Furmint growing in Hungary before the Seven Years' War, DNA evidence has not connected Furmint to any Italian grape variety (as a sibling or, more likely, a parent through a natural crossing) which would seem unlikely if Furmint did originate in Italy.[5]
Other theories for Furmint's origin note the grape's similarities to the Savoy wine grape Altesse and speculate that the grape may have originated there or even in Byzantium where, according to legend, Altesse was brought back to Savoy in 1367 by Amadeus VI, Count of Savoy. The Syrmia region with Serbia has also been listed as one potential birthplace for the grape.[5]
Viticulture
[edit]
Furmint is a late-ripening grape variety that also tends to buds early in the growing season which can make the grapevine susceptible to springtime frosts. While the loose-bunches and thick-skins of the berries make Furmint ideal for producing botrytized dessert wines, the grape can be susceptible to the viticultural hazard of powdery mildew. The Furmint vine has a high tolerance for drought condition which can allow the grape to be planted in regions with limited irrigation sources.[5]
In Hungary, Furmint has shown a high degree of genetic diversity with several clones and color mutation of the grape being propagated in the Tokaji region. Several of these clones, including the Fehér (white), Holyagos and Madárkás clones were well known and in production prior to World War II. Other common clones of Furmint used in wine production includes the loose-berried Lazafürtű and the Változó (variable) clone and the pink-skinned color mutation of Piros Furmint. Ampelographers have noted the proliferation of so many clones of Furmint found almost exclusively in the Tokaj region of Hungary are strong indicators that the grape likely originated in this region as opposed to be introduced from another area.[5]
Relationship to other grapes
[edit]
DNA profiling conducted at the University of Zagreb has shown Furmint to be likely to have a parent-offspring relationship with Gouais blanc, which similar research elsewhere has shown to be a parent of numerous other varieties, making Furmint a half-sibling to nearly 80 different grape varieties. Furmint has also been confirmed to be the same grape as the Croatian white variety Moslavac.[2]
Currently, there are only two known (or suspected) natural crossings of Furmint—the Tokaji wine grape Hárslevelű and the Swiss wine grape Plantscher. In 1937, Furmint was crossed with the Croatian wine grape Malvazija Istarska to create Vega. The grape has also been used to create the Italian wine grapes Bussanello (with Riesling Italico) and Fubiano (with Trebbiano) and the Hungarian grape Oremus/Zéta (with Bouvier).[5]
Confusion with other varieties
[edit]Furmint shares a wide range of synonyms with several other European grape varieties - such as Sauvignon vert which was once known under the synonym of Tocai Friulano even though the grape was probably never used in the production of Tokay. To confuse things further, not only does Furmint share several synonyms with Sauvignon vert but Sauvignon vert itself is a synonym for the "green berry" sub-variety of Furmint. This, coupled with physical similarities between several strains of white grapevines makes identification of different wines, particularly those in developing Eastern European countries difficult.[1]
The grape shares some morphological similarities with the Savoy wine grape Altesse and has been historically confused with the French wine grape variety. In Hungary, Furmint is sometimes confused with Kéknyelű while on the island of Korčula, in Croatia, the grape has been confused with Pošip. The Romanian wine grape Grasă de Cotnari and the Bosnian wine grape Žilavka also shares several synonyms with Furmint and are, thusly, often confused with the grape.[5]
Wine regions
[edit]
In 2006, there were 4,006 hectares (9,900 acres) of Furmint in cultivation in Hungary, more than 97% of which found in the Tokaj-Hegyalja region. The remaining plantings are found in the western Hungarian region of Somló. In Tokaj, the grape is often blended with Hárslevelű and Sárga Muskotály (Muscat blanc à Petits Grains) to produce the noble rot-influenced dessert wine Tokaji. Around the villages of Mád, Tállya, Rátka and Tolcsva in Borsod-Abaúj-Zemplén County, the grape has a long history of being used for dry wine production as well.[5] Dry Furmint came to the attention of wine connoisseurs and experts of the world when the Úrágya 2000 single vineyard selection was introduced by István Szepsy. The wine expressed great minerality, complexity and structure, which has been experienced only in the finest white wines of historic regions like Burgundy or the Mosel before. The aging potential was also promising. In 2003 more producers of Mád village produced single vineyard selected dry Furmint wines with great success. Mád village with its almost 1200 ha had the opportunity to produce high quality dry Furmint wine in significant quantity as a commune level wine, which can express the unique volcanic terroir of the region.
Outside Hungary
[edit]Outside Hungary, it is found planted around the Crimea where producers have endeavored to make their own versions of Tokaji. For the same reason, small plantings of the grape have been done in the Swartland region of South Africa.[2] In Austria it is most commonly found in Burgenland (where is known as Zapfner)) and Styria (where it is known as Mosler).[1]
In the Burgenland region (now in Austria), Furmint was historically associated with the production of the sweet dessert wine Ausbruch. The grape gradually fell out of favor in the Burgenland but in the 21st century, several Ausbruch winemakers (particularly around Rust) have been rediscovering the grape's potential in their area.[1] In 2010, there were 9 hectares (22 acres) of the grape in cultivation in Austria, mostly around Rust.[5]
Across the border from Hungary, in Slovakia, Furmint is most commonly used in the production of sweet wines in the Tokaj region that includes several towns within the Trebišov District: Bara, Čerhov, Černochov, Malá Tŕňa, Slovenské Nové Mesto, Veľká Tŕňa, and Viničky.[6][5]
In Slovenia, Furmint is known as Šipon with 694 hectares (1,710 acres) in cultivation in 2009, mostly along the Podravina river in the Styria region. Here the grape is often made as a varietal wine in both dry and sweet, Tokaji-like styles. Furmint is also known as Šipon in Croatia (where it is also known as Moslavac) as well. Here the grape is almost always used to make dry style wine with 422 hectares (1,040 acres) of the variety in cultivation as of 2008. In Zagreb County of the Moslavina region, Croatian wine producers have also been experimenting with using Furmint in sparkling wines, often blended with Chardonnay and Pinot blanc.[5]
In the United States, there are some isolated plantings of Furmint in the California wine region of the Russian River AVA of Sonoma County.[7]
Wines and styles
[edit]Furmint can be produced in a variety of styles ranging from bone dry to extremely sweet wines affected by noble rot. The grape has the potential to produce wines with naturally high levels of acidity with complex flavors derived from phenolic compounds in the juice and through brief contact with the grape skins. Furmint wines, particularly the botrytized dessert wines, can have immense aging potential with some well made examples from favorable vintages continuing to age for over a century. These wines, described by wine expert Oz Clarke as nearly "immortal", are most often the aszú style wines of Tokaji made from the top 10-15% of Furmint harvested.[1] This potential comes from the balance of acidity and high levels of sugars in the wine which act as preservatives during the aging process.[2]
Dry styles of Furmint are characterized by their aroma notes of smoke, pears and lime. Dessert style wines can develop notes of marzipan, blood orange, apricots and barley sugar. As these dessert styles of Furmint age they will often develop more smokey and spicy notes of tobacco, tea, cinnamon and even chocolate.[1]
Synonyms
[edit]
Over the years, Furmint has been known under a variety of synonyms including: Allgemeiner, Alte Sestrebe, Arany Furmint, Beregi Furmint, Bieli Moslavac, Biharboros, Bihari Boros, Budai Goher, Cimigera, Csapfner, Csillagviraga Furmint, Damzemy, Demjen, Domjen, Edelweisser Tokayer, Edler weisser Furmint, Féher Furmint (in Tokaj), Formint, Formont, Fourminte, Furmint bianco, Furmint de Minis, Furmint Féher, Furmint Szagos, Furmint Valtozo, Gelber Moster, Gemeiner, Görgeny, Görin, Goher Féher, Gorin, Grasă de Cotnari, Holyagos Furmint, Jardanszki Furmint, Keknyelü, Keresztesevelu Furmint, Kiraly Furmint, Krhkopetec, Lazafürtű Furmint (in Tokaj), Ligetes Furmint, Luttenberger, Madarkas Furmint, Mainak, Maljak, Malmsey, Malnik, Malvasia verde, Malvoisie verte, Malzak, Mehlweiss, Moscavac bijeli, Moslavac, Moslavac bijeli, Moslavac zuti, Moslavina, Mosler (in Austria), Mosler gelb, Mosler gelber, Moslertraube, Moslovac (in Croatia), Moslovez, Nemes Furmint, Poam Grasa, Poma Grasa, Poshipon, Pošip, Pošipbijeli, Pošipveliki, Pošip Vrgonski, Posipel, Posipon, Pospisel, Rongyos Furmint, Salver, Sari Furmint, Sauvignon Vert, Schimiger, Schmiger, Seestock, Seeweinrebe, Shipo, Shipon, Shiponski, Sipelj, Šipon (in Slovenia and northern Croatia), Som (in Transylvania), Som shipo, Somszölö, Szala, Szalai, Szalai janos, Szalay Göreny, Szegszolo, Szegzölö, Szigethy Szöllö, Szigeti, Toca, Toca Tokai, Tokai Krupnyi, Tokaiskii, Tokaisky, Tokaijer, Tokay (in France), Tokayer, Ungarische, Weisslabler, Weisslauber, Zapfete, Zapfner, Zopfner (in Germany) and Zilavka.[8][5]
References
[edit]- ^ a b c d e f Oz Clarke Encyclopedia of Grapes pg 90 Harcourt Books 2001 ISBN 0-15-100714-4
- ^ a b c d e J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 292 & 348 Oxford University Press 2006 ISBN 0-19-860990-6
- ^ a b DiWine Taste "Hungary wine" Issue 11, September 2003
- ^ a b Wein-Plus Glossar: "Hungary" Accessed: December 18th, 2009
- ^ a b c d e f g h i j k l m n o p q r J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 37, 373-375, 1115 Allen Lane 2012 ISBN 978-1-846-14446-2
- ^ Cav. Subhash Arora "Tokaj wine region of Slovakia" Indian Wine Academy. April 15th, 2008
- ^ Appellation America "Furmint" Varietal Character Index, Accessed: May 13th, 2014
- ^ Vitis International Variety Catalogue (VIVC) Furmint Archived 2014-03-15 at the Wayback Machine Accessed: May 13th, 2014
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Furmint
View on GrokipediaHistory
Origins and early documentation
The earliest documented reference to Furmint appears in a 1571 record from the Tokaj region in northeastern Hungary, where it was described as the "genuine Tokaji Aszú grape" in the Hétszőlő vineyard, underscoring its early association with premium wine production.[1] This mention predates the formal naming of the variety, which was recorded as Furmint in 1611, about 20 kilometers north of Tokaj village, in documents related to local viticulture.[1] The etymology of "Furmint" is theorized to derive from the French word froment, meaning wheat, a reference to the characteristic wheat-gold hue of wines made from the grape.[6] Sixteenth-century vineyard records from the Carpathian Basin provide evidence of Furmint's presence in the region well before its more extensive cultivation, reflecting established local practices amid the area's long viticultural tradition dating back over a millennium. In early Tokaji wine production, Furmint played a pivotal role due to its susceptibility to noble rot (Botrytis cinerea), with 1571 references to Aszú wines—made from botrytized berries—highlighting the grape's capacity to develop concentrated sugars while preserving acidity.[4]Historical spread and significance
In the 18th century, Furmint was recognized as one of the principal noble grape varieties for producing Tokaji wines, following the historic classification of the Tokaj region in 1707 and the detailed vineyard categorization by János Matolai in 1720 based on terroir and quality potential.[7] This elevated status underscored Furmint's role in crafting the renowned sweet Tokaji Aszú, which gained international acclaim and became a staple in European royal courts, exemplified by King Louis XIV of France's endorsement in the early 1700s, when he famously dubbed it "the wine of kings, the king of wines" after receiving a gift from Prince Ferenc Rákóczi II.[8] The Habsburg Empire's influence during this period facilitated Furmint's dissemination to neighboring territories, including present-day Austria—where it was known as Mosler and used in Ausbruch wines—and Slovenia, referred to as Sipon, integrating the variety into the empire's viticultural landscape across Central Europe.[9] This spread enhanced Hungary's wine exports, positioning Tokaji Aszú as a key economic asset and diplomatic tool in 18th-century trade networks.[10] The late 19th-century phylloxera crisis severely impacted Furmint plantings in Hungary, with the pest arriving in 1886 and devastating over 80% of Tokaj's vineyards by the 1890s, nearly eradicating the variety in the region.[7] Replanting efforts commenced in 1881 using phylloxera-resistant American rootstocks, a process that preserved Furmint's prominence but required decades to restore vineyard quality and scale, marking a pivotal reconstruction phase for Hungarian viticulture.[10] Following World War II, Hungary's wine industry, including Furmint-dominated Tokaj production, underwent nationalization in 1947–1950, with state cooperatives like the Tokaj-hegyaljai Állami Gazdasági Borkombinát prioritizing bulk output for Soviet exports over quality, leading to a decline in Furmint's prestige.[10] The fall of communism in 1989 sparked a revival through privatization starting in 1990, attracting foreign investment and revitalizing Furmint-focused winemaking, which culminated in the UNESCO designation of the Tokaj Wine Region as a World Heritage Site in 2002 for its cultural and viticultural legacy.[7] This resurgence reinforced Furmint's economic significance, building on Tokaji Aszú's historical role in elevating Hungarian wines on the global stage.[11]Characteristics
Ampelographic and viticultural traits
Furmint vines display moderate to strong vigor with an erect growth habit, requiring short pruning to manage their upright bearing and promote balanced fruiting. The leaves are typically pentagonal with five lobes, featuring shallow lateral sinuses, an open U-shaped petiole sinus, and medium teeth with straight or convex sides; the blade is thick, involute, and finely blistered, with a high density of both erect and prostrate hairs on the lower surface.[12][2] Bunches are medium in size (100-200 g), conical or cylindrical with shoulders, and densely berried, frequently accompanied by secondary clusters. Berries are medium-sized (2-2.5 g), round to broad ellipsoid or oval in shape, with thick skins that turn greenish-yellow at ripeness.[2][13][14] Viticulturally, Furmint exhibits early budburst, occurring about 5 days after Chasselas (around late March), which heightens its vulnerability to spring frosts, followed by late ripening that extends the growing season. In the Tokaj region, harvest for dry styles typically takes place in September to early October, while botrytized styles are harvested in mid- to late October, allowing for optimal flavor development in each.[2][15] The variety thrives in volcanic soils rich in loess and clay, on well-drained slopes that facilitate acidity retention, within a continental climate characterized by warm days, cool nights, and significant diurnal temperature variation. These conditions contribute to the grape's high natural acidity, often ranging from 7-9 g/L expressed as tartaric acid, and a potential alcohol content of 12-14%, enhancing the wines' structure and aging potential. Balanced vineyards yield averages of 40-60 hl/ha, though this varies with pruning and terroir management.[16][17]Susceptibilities and management challenges
Furmint exhibits high susceptibility to Botrytis cinerea, the fungus responsible for noble rot, which is crucial for producing Tokaji Aszú wines but can lead to destructive bunch rot if not managed properly. This vulnerability is enhanced by the grape's thin skins and loose cluster structure, making it particularly prone during humid autumn conditions in the Tokaj region. Growers must carefully control canopy humidity through techniques like leaf removal and airflow optimization to encourage beneficial noble rot while preventing widespread infection.[18] The variety is also sensitive to spring frosts due to its early budburst, which exposes tender shoots to late-season freezes common in continental climates. Additionally, Furmint shows medium sensitivity to downy mildew (Plasmopara viticola) and low to moderate susceptibility to powdery mildew (Erysiphe necator), particularly in humid environments that favor these pathogens. These risks are heightened in the Tokaj region's variable weather, necessitating vigilant monitoring and preventive fungicide applications during wet springs and summers.[19][20] Climate change poses ongoing challenges for Furmint cultivation, with observed shifts toward earlier ripening—advancing by approximately 1 day per year since the 1980s in the broader region including nearby northeastern Slovenia—and consequent acidity loss in warmer vintages. In Hungary's Tokaj area, rising temperatures since the 2000s have reduced total acidity levels, potentially impacting the grape's signature high-acid profile essential for both dry and sweet styles. These changes demand adaptive strategies to maintain balance in fruit composition.[21][22] To address Furmint's vigorous growth and disease pressures, viticultural management emphasizes pruning systems such as single Guyot or spur-pruned cordons, often using the Simonit & Sirch method to limit bud numbers, control vigor, and enhance air circulation within the canopy. Green harvesting, involving the removal of excess clusters mid-season, is commonly practiced to concentrate flavors and reduce humidity-trapping density. In traditional Tokaj sites with loess and volcanic soils that retain moisture well, irrigation is generally avoided to promote deep root systems and stress-induced quality; however, in drier experimental plantings outside core areas, supplemental drip irrigation may be applied during prolonged droughts to sustain yields without excess vigor.[23][24][25]Genetic Profile
Parentage and genetic studies
Genetic studies using simple sequence repeat (SSR) markers have established that Furmint is the progeny of Gouais Blanc (synonym Heunisch Weiss) and Alba Imputotato, an obscure Romanian variety, confirming a parent-offspring relationship with Gouais Blanc that was first proposed in earlier analyses. This parentage was verified through molecular marker profiling in the European Vitis International Variety Catalogue (VIVC), drawing on data from the European Vitis Database, which integrates SSR profiles from multiple European repositories. The analysis highlights Furmint's connection to ancient European grape lineages, with Gouais Blanc serving as a prolific progenitor to numerous varieties across the continent.[26][27] No direct offspring of Furmint have been conclusively identified as pure Vitis vinifera cultivars in some databases, but it contributes as a parent to varieties such as Hárslevelű (known as Lipovina in Slovakia), where genetic analysis confirms parentage as Furmint × Tzimlyansky Belyi. Furmint is also a parent to the Swiss variety Plantscher. These relationships support Furmint's role in regional genetic diversity.[28][29] Advancements in DNA sequencing during the 2020s, including single nucleotide polymorphism (SNP) analyses, have further illuminated Furmint's genetic diversity, revealing influences from broader Western Balkan and Central European ancestries. A 2024 SNP study on Croatian grapevines, including Furmint accessions (synonym Moslavac), demonstrated high genetic diversity and minimal admixture (<0.2%) with local wild Vitis sylvestris, with gene flow primarily from cultivated to wild populations. These insights have implications for clonal selection in Tokaj, where genetic profiling aids in preserving biodiversity by identifying unique clones resistant to diseases like powdery mildew, thereby supporting sustainable viticulture amid climate pressures.[30][31]Related varieties and historical confusions
Furmint has historically been confused with the Savoy grape variety Altesse due to shared morphological traits, leading some to believe Altesse was an imported form of Furmint in the Tokaj region.[5] This misidentification persisted until genetic analyses confirmed their distinct lineages, with Furmint originating in the Carpathian Basin rather than France.[32] In historical contexts, Furmint was sometimes referred to under the synonym Malvasia Verde, contributing to confusions with other Malvasia types like those used in Madeira's Malmsey wines, particularly given its capacity for producing sweet, botrytized styles.[33] Trade records from the 18th and 19th centuries often grouped these varieties loosely based on sweetness potential rather than precise identification, exacerbating the overlap in nomenclature across Europe.[34] Furmint shares phenotypic similarities with Chenin Blanc, including high acidity and a pronounced affinity for noble rot (Botrytis cinerea), which enables both to yield complex botrytized wines.[35] However, Furmint's flavor profile tends toward herbal and spicy notes, such as green herbs and white pepper, distinguishing it from Chenin Blanc's more pronounced apple, pear, and honeyed characteristics.[36] The evolution of Furmint's synonyms arose from regional dialects and migration patterns, with names like Sipon in Slovenia and Moslavac in Croatia reflecting local linguistic adaptations of its Hungarian origins.[26] These variations often led to blending errors or mislabeling in older vineyards, where visual similarities prompted inadvertent mixtures with related varieties like Hárslevelű, Furmint's genetic offspring.[37] Modern ampelography aids in distinguishing Furmint from look-alikes through traits like its wedge-shaped or orbicular adult leaves, typically entire or three-lobed with a high density of erect hairs on the lower surface.[2] This precise morphological analysis, combined with DNA profiling, has resolved many historical ambiguities, confirming Furmint's unique identity separate from superficially similar grapes.[12]Cultivation Regions
In Hungary
Furmint is predominantly cultivated in the Tokaj-Hegyalja region in northeastern Hungary, where it occupies approximately 3,424 hectares of the roughly 5,500 hectares of total vineyards as of 2022, accounting for about 95% of all Furmint plantings in the country.[4][38] The region's terroir features a mix of loess, clay, and volcanic soils, particularly rhyolite and andesite, which contribute to the grape's susceptibility to noble rot (Botrytis cinerea) under the humid autumn conditions influenced by the nearby Bodrog and Tisza rivers.[39] This environment is ideal for producing the renowned sweet Tokaji Aszú wines, where Furmint forms the backbone of the blends. Secondary plantings occur in the Somló region in western Hungary, with notable Furmint vineyards on the extinct volcano's steep, basalt-rich slopes that impart a distinctive smoky minerality to the wines.[40] Here, Furmint thrives in the cool, windy microclimate, yielding crisp, age-worthy dry whites with notes of flint, citrus, and herbs, often fermented in oak to enhance structure.[41] Smaller plantings exist in the Badacsony and Mátra regions, with Badacsony featuring about 22 hectares on volcanic basalt hills overlooking Lake Balaton, producing fresh, fruit-driven expressions influenced by the lake's moderating effect.[42] In Mátra, Furmint covers a modest area amid the region's 6,000-plus hectares of volcanic and loess soils in the northern hills, contributing to elegant, aromatic dry wines from higher-elevation sites.[43] Nationally, Furmint totals approximately 3,462 hectares as of 2024.[44] Annual production stands at around 14,000 tons, based on typical yields of 4 tons per hectare, though this varies with weather and botrytis conditions.[45] Under Tokaj's PDO regulations, Furmint is the principal variety for Aszú wines, comprising at least 60% of plantings in the region and serving as the primary base for these botrytized blends with Hárslevelű and other permitted grapes, requiring noble rot grapes and minimum residual sugar levels starting at 120 g/L.[46] Since 2010, plantings dedicated to dry Furmint have expanded significantly, driven by global demand for versatile whites and climate adaptability, now representing about 40% of total Furmint acreage as producers shift from sweet wine dominance. As of 2025, further expansions are occurring in regions like Eger, leveraging Furmint's resilience to warming climates.[47][48][4]Outside Hungary
Furmint, known locally as Šipon, has found a foothold in Slovenia's Prekmurje region within the broader Podravje wine area, where its cultivation benefits from a continental climate akin to that of Tokaj, featuring cold winters and warm summers conducive to the variety's late ripening. Plantings here total approximately 700 hectares, supporting the production of varietal dry white wines since the early 2000s, emphasizing the grape's high acidity and mineral-driven profiles from marl and loess soils.[1][49] In Austria, Furmint is primarily grown in Burgenland, with approximately 30 hectares dedicated to the variety out of a national total of 35 hectares, concentrated around the historic town of Rust. Approved for Qualitätswein production since 1987, it is often blended with indigenous white grapes like Welschriesling or Grüner Veltliner to craft full-bodied, aromatic whites, though select producers continue its traditional role in nobly sweet Ausbruch wines, leveraging its extract-rich nature and longevity.[13] Established plantings of Furmint persist in neighboring Carpathian regions, totaling around 1,000 hectares combined across Croatia (~420 ha, known as Moslavac, primarily in northern areas like Međimurje and Slavonia for dry styles on loamy plains), Romania's Transylvania (27 ha yielding elegant, acidity-focused wines from high-altitude volcanic sites), and Slovakia (~300 ha in the Tokaj region, where Furmint dominates plantings and supports both dry varietals and blends suited to the area's misty, botrytis-favorable microclimate).[1][50][51][52][53] Beyond Europe, emerging trials in warmer New World climates present adaptation challenges for Furmint, particularly in managing its susceptibility to overripening and retaining acidity. In California, Tokaj-inspired projects since 2015 include Kapcsándy Family Winery's State Lane Vineyard plantings, established in 2006 with cuttings imported from Hungary, yielding crisp, stainless-steel-fermented dry whites from small blocks amid Napa's volcanic soils.[54] Similarly, Australia's Hilltops region features limited plantings at Freeman Vineyards' Altura Vineyard, where the variety is vinified into textural dry wines highlighting citrus and tropical notes, despite the hotter conditions requiring careful canopy management.[55] Overall, international Furmint acreage stands at approximately 1,500 hectares as of 2022, predominantly in neighboring Eastern European countries, with a prevailing emphasis on dry expressions due to reduced botrytis prevalence outside Hungary's humid Tokaj conditions.[1][50]Wines and Styles
Sweet and botrytized wines
Sweet botrytized wines from Furmint are renowned for their production in the Tokaj region, where noble rot (Botrytis cinerea) transforms the grapes into concentrated aszú berries, which are hand-harvested selectively to avoid damaging their shriveled skins.[56] These berries, typically comprising at least 50% Furmint in the blend, are then crushed and measured into puttonyos—traditionally the number of approximately 25-kg baskets of aszú grapes added to a 136-liter gönci barrel—before being added to a base wine made from dry grapes of the same vintage.[57] [58] Hungarian regulations mandate a minimum residual sugar of 120 grams per liter for Tokaji Aszú wines, with higher puttonyos levels—such as 5 puttonyos at ≥120 g/L and 6 puttonyos at ≥150 g/L—reflecting greater concentrations of botrytized fruit.[56] This process not only concentrates sugars but also imparts complex acidity from Furmint, balancing the sweetness and enabling long-term aging.[57] The base wine and aszú must are fermented together for 3 to 6 months, followed by barrel aging that introduces subtle oxidative notes.[58] An even rarer style, Eszencia, is produced solely from the free-run juice of aszú berries, which ferments very slowly due to its extreme concentration, often yielding wines with up to 500 grams per liter of residual sugar and alcohol levels below 5%.[56] This pure essence is aged in glass demijohns to preserve its purity, sometimes for decades, and is traditionally served in small quantities.[58] These wines exhibit a distinctive flavor profile dominated by notes of honey, apricot, and orange peel, derived from the noble rot's enzymatic action on Furmint grapes, complemented by oxidative nuances from extended barrel aging of at least two years.[57] Over time, they evolve remarkably, developing from initial botrytis-driven floral and citrus aromas into deeper layers of nutty, caramel, and spice complexities, with aging potentials spanning 20 to 50 years or more in top examples.[56]Dry and sparkling expressions
Dry Furmint wines are typically produced through fermentation in stainless steel tanks or neutral oak barrels to preserve the grape's inherent freshness and structure. This approach highlights the variety's signature citrus, green apple, and herbal notes, underpinned by its pronounced acidity that provides a vibrant, crisp profile reminiscent of Sauvignon Blanc.[59][60][61] Barrel-aged expressions of dry Furmint, particularly from regions like Somló and modern Tokaj producers since the 2000s, develop added layers of smoky and mineral complexity while retaining varietal fruit character. These wines often undergo partial fermentation and aging in Hungarian oak, contributing subtle oxidative notes without overpowering the core aromatics of orchard fruits and flinty undertones. Alcohol levels in still dry Furmint generally range from 12% to 14%, balancing the high acidity derived from the grape's viticultural traits.[62][63][64] Sparkling Furmint, primarily crafted via méthode traditionnelle in Hungary—such as Tokaj Furmint Brut—features fine bubbles and aromas of stone fruits like white peach and apple, offering an elegant effervescence with refreshing acidity. These wines typically exhibit alcohol contents of 11% to 12%, making them versatile for aperitifs. Both dry and sparkling styles pair well with seafood, such as oysters or grilled fish, and spicy dishes like those in Asian cuisine, where the acidity cuts through richness.[65][66][67] Since 2015, dry Furmint has seen a surge in international recognition, with exports and global acclaim growing as an alternative to Sauvignon Blanc, driven by its versatility and terroir-driven expressions.[4][68]Synonyms
Furmint is known by several synonyms, particularly in Central Europe. The most common include:- Šipon (Slovenia)
- Moslavac (Croatia)
- Graševina moslavina (Croatia)
- Zapfner (Austria and Germany)
- Mosler