Pale gold. This Furmint shows all characteristics of the historical, indigenous grape-variety: Fresh aromas of apples, fully ripened quinces with a hint of lemon flavours. The palate is succulent, finishing refreshingly crisp with mineral-expression.
This Furmint comes from a number of parcels planted around the town of Rust. The soils here are a combination of grey quartz, gneiss and mica schist soils. It undergoes whole bunch fermentation in stainless steel tanks, and no artificial yeasts are added. The wine is then bottled without filtration
Michael Wenzel is based in Rust, a town on the west bank of Lake Neusiedler in Burgenland where his family have been making wine since 1647. Today Michael holds 11 hectares of vines in some of the finest sites around Rust, and focuses on the Furmint grape, a variety he has been passionate about from an early age.�Furmint was almost wiped out of existence in the 20th century when the iron curtain forced the separation of Austria and Hungary. In the 1980s Michael�s father Robert Wenzel started bringing Furmint vines across the border with a view to reintroduce it into the local winemaking culture. Today Michael cultivates 3 of the 10 hectares of Furmint planted in the country, and is widely considered to be a pioneer of this variety in Austria. The quartz, gneiss and mica schist soils of his vineyards are perfectly suited to the Furmint grape, producing structured, mineral wines. He also grows Blaukfr�nkisch grapes on his more calcareous sites, which yield focused, elegant expressions of this traditional Austrian variety. Michael is dedicated to organic farming and minimal intervention winemaking - preferring to let his grapes speak for themselves. All his wines are spontaneously fermented without the addition of any yeast, and the cellar work is kept to a bare minimum.