Furmint is a Hungarian technical grape variety, widely spread in Hungary and also in Black Sea basin countries such as Yugoslavia, Romania, and Italy. This variety belongs to the eco-geographic group of grapes typical for this region. Furmint prefers to grow on southern and south-western slopes with fertile soils, especially slate-clay and clay-pebble, which contributes to its good growth and fruiting. Despite this, the variety is characterized by low frost resistance, and in some regions, such as Crimea, the buds may freeze at temperatures around -15 °C.
The Furmint variety is susceptible to various diseases and pests, including oidium, bacterial cancer, mildew, grey rot, as well as damage by the grape leaf roller and phylloxera. These features require careful care and protection of vineyards to maintain plant health and obtain quality harvests. The yield of the variety is average, while sugar and acidity indicators make it particularly valuable for winemaking: average sugar content is about 19.8 g/100 ml, and acidity is approximately 8.1 g/l.
Furmint is known as the main variety for the production of the famous Hungarian sweet wine Tokaji, however, it is also used to create dry wines. Wines from Furmint are characterized by bright, "biting" acidity, which ensures them a legendary ability to long-term storage and development with age. When blended with other varieties, such as Haraszlevelu and White Small-grained Muscat, Furmint allows creating complex and multifaceted wines, which are valued for their depth and longevity.
