Furmint

Widely planted throughout Hungary, the vine buds early and ripens very late. There are two clonal variations, one with green berries and one with yellow, the latter being considered superior. Extremely high in natural alcohol and acidity, the fruit is also dense in extract but not particularly aromatic. Furmint can be produced in a variety of styles ranging from bone dry to extremely sweet wines afflicted by noble rot. The berries’ thin skins make it exceptionally prone to botrytis cinerea, or noble rot, the fungus responsible for Sauternes.

When attacked by botrytis and harvested in an overripe state, Furmint is the primary grape responsible for Tokaji Aszú, Hungary’s unctious, golden dessert wine of legendary longevity. It is blended with Hárslevelű, an indigenous Hungarian variety, and sometimes Muscat. www.kobrandwineandspirits.com  

Furmint is most widely cultivated in Hungary, particularly the Tokaj-Hegyalja region where it is often blended with Hárslevelű and Sárga Muskotály. In Somló, producers dedicated to producing dry styles of Furmint have been steadily increasing plantings. 
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 South Africa. In Austria it is most commonly found in Burgenland (where is known as Zapfner)) and Styria (where it is known as Mosler)

Furmint has typically high acid and alcohol level with powerfully structured honey and apricot fruit aromas.