# Furmint vom Kalk (2024)

- **Producer:** Weninger
- **Colour:** white
- **Type:** still
- **Grapes:** Furmint
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €17
- **Vegan:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** lime, jasmine, green almond, apricot, warm spices, fennel, pine needle, fresh parsley

## About this wine

Furmint vom Kalk is a white wine from Austria's Burgenland, produced by Weninger from 100% Furmint grapes. The wine originates from the Kalkofen vineyard in Ritzing, Mittelburgenland, known for its chalky limestone soils, which give the wine its name and distinctive minerality. The vineyard is cultivated biodynamically, adhering to strict environmental standards. The winemaking process involves direct pressing with some oxygen contact, spontaneous fermentation with native yeasts in wooden barrels, and natural malolactic fermentation. The wine is aged for 9-11 months in 500-liter wooden barrels and bottled unfiltered and unfined. The Weninger estate has a long history, with Franz Weninger continuing a legacy of low-intervention winemaking focused on terroir expression.

## Interesting facts

- The name 'Vom Kalk' directly translates to 'from chalk', highlighting the soil's importance.
- The Kalkofen vineyard is the most westerly and coolest site in Mittelburgenland.
- Weninger's vineyards are cultivated biodynamically and certified by Demeter and Respekt.
- The wine is bottled without filtration or fining.

## Food pairing

The wine's high acidity and pronounced minerality cut through richer textures and complement delicate seafood. Its subtle spice notes and citrus hints harmonize with herbs and light sauces, while its dry profile makes it versatile with various proteins and vegetables.

## Wine making process

The winemaking for Furmint vom Kalk begins with grapes from the Kalkofen vineyard, cultivated using biodynamic principles. The harvest is selective and by hand. In the cellar, the grapes undergo direct pressing with some controlled oxygen contact. Fermentation is initiated spontaneously by native yeasts in 500-liter wooden barrels, followed by natural malolactic fermentation. The wine then matures for 9 to 11 months in these barrels. Finally, it is bottled without filtration or fining, preserving its natural character and integrity.