Furmint is a technical grape variety of Hungarian origin, widely grown in Hungary, also found in Yugoslavia, Romania, Italy, and Zakarpattia. This variety belongs to the ecological-geographical group of the Black Sea basin and prefers southern and south-western slopes with fertile soils, where it shows good yield. However, Furmint is characterized by low frost resistance and susceptibility to diseases such as oidium, bacterial canker, mildew, and gray rot. The average sugar content of the berries is about 19.8 g/100 ml, and acidity is 8.1 g/l, making it ideal for producing dessert and table wines.
The variety ripens late and is represented by two main clones: green and yellow berries, with the yellow clone considered superior. Wines made from Furmint are renowned for their high natural acidity, which gives them a distinctive freshness and expressiveness. In Zakarpattia, this variety has successfully adapted to the local terroir, allowing the production of unique wines that are popular both in Ukraine and abroad.
Furmint is valued for its versatility and complexity, inspiring winemakers to creative experimentation. Wines made from it include Late Harvest, aged dry, and orange wines. International Furmint Day, celebrated on February 1st, highlights the significance of this variety, which is a legend of the Tokaj region and a symbol of wine culture of the Austro-Hungarian Empire, and today — a shining star of Ukrainian winemaking.
