Fur­mint is the old­est grape of our re­gion. We be­lieve it stayed with us hun­dreds of years, could be more than a thou­sand. Local name – šipon (“shee­pon”) was ob­tained when French sol­diers stopped and tasted it com­ment­ing: “Mhmm, c’est si bon”.

After vin­tage 2012, this is the second edi­tion of Fur­mint “I”. It shows deeper golden col­our. On the nose, it is fine, me­dium in­tense show­ing notes of aca­cia, honey, oak, but­ter and ripe apples. Juicy, finely knit. Totally dry on the pal­ate with fuller body with a sal­iv­at­ing acid­ity, which nicely cuts through the oily tex­ture and bal­ances the wine. With in­tense char­ac­ter and there is a slight phen­olic and salty touch. Com­posed, sa­voury, com­plex with a long af­ter­taste. For main dishes. Should not be served to cold.

Raw or slightly roas­ted sea food, such as scal­lops or salad with soft cheeses.

2017 vin­tage brought a very warm sum­mer and one of the earli­est starts of the har­vest. In mid-​September grapes were af­fected by a longer period of rain. Early ripen­ing vari­et­ies fared much bet­ter, while late-​ripening vari­et­ies had much less quant­ity.

al­most three years in 350 l big oak bar­rels with heads from aca­cia wood. Lees, stir­ring.

Still very young, can be ap­proached now but will be grat­i­fy­ing for at least 10 years.