After careful manual harvest in end of September, gently press and natural fermentation in old 10 hl barrel.

4 months in 3 years old 500 and 300 Hungarian oak, and 4 months in airtight steel tank.

Grilled Sea Bass with Lemon and Herbs

The bright acidity and minerality of the Furmint will work well with the fresh flavors of grilled sea bass. The lemon and herbs will highlight the wine’s citrusy notes while enhancing the seafood's natural flavor. This pairing is light, fresh, and perfect for a summer BBQ.

Pan-Seared Trout with Almonds and Butter

The buttery texture of pan-seared trout, paired with the richness of almonds and a touch of butter, will balance the crispness of the Furmint. The wine’s acidity will cut through the butteriness of the dish while enhancing the nutty flavors, creating a harmonious combination.

Roast Chicken with Thyme and Roasted Vegetables

A classic roast chicken with thyme, garlic, and roasted vegetables is an excellent match for the Furmint. The wine's bright acidity and crisp minerality will complement the savory chicken and its herb-infused flavors, providing a balanced and satisfying pairing.

Goat Cheese Salad with Roasted Beets and Walnuts

The Furmint’s acidity and minerality will cut through the richness of goat cheese while pairing beautifully with the earthy sweetness of roasted beets and the crunch of walnuts. This fresh salad creates a light, refreshing contrast to the wine, perfect for a light lunch or appetizer.

Margherita Pizza with Fresh Basil

The simplicity of a Margherita pizza with fresh basil and mozzarella is an excellent pairing for the Furmint. The wine’s crisp acidity balances the richness of the cheese, while the fresh basil highlights the herbaceous notes in both the pizza and the wine.