# Habzó Furmint Brut (2021)

- **Producer:** Tokaj-Hétszőlő
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Furmint
- **Region:** Tokaj, Hungary
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** apple, pear, gooseberry, lime, peach, apricot, blossom, herbaceous, brioche, bread, toast, honey

## About this wine

Established in 1502, Tokaj-Hétszőlő translates to 'Seven Vineyards', representing the seven finest parcels on Mount Tokaj historically joined together by the Garai family. This historic estate has a royal pedigree, having become an Imperial Crown Estate in 1711 and classified as a Premier Cru (First Growth) in 1772. Since 2009, the estate has been owned by Michel Reybier, owner of Bordeaux's Château Cos d'Estournel. While Tokaj is legendary for its sweet Aszú wines, this sparkling Furmint represents a modern revolution in the region, showcasing the incredible versatility and high natural acidity of the native Furmint grape.

## Interesting facts

- Tokaj-Hétszőlő was classified as a Premier Cru in 1772, making it part of one of the world's oldest vineyard classification systems.
- The estate is owned by Michel Reybier, the luxury proprietor of the legendary Bordeaux estate Château Cos d'Estournel.
- The inaugural 2019 vintage of this sparkling wine was highly exclusive, with only 1,449 bottles produced.

## Food pairing

The high, electric acidity of the Furmint grape cuts effortlessly through the richness of seafood and oilier fish, while its mineral-saline undertones complement fresh shellfish and oysters. The subtle autolytic complexity from lees aging also pairs beautifully with light poultry and fresh, tangy goat's cheese.

## Wine making process

This sparkling wine is crafted from 100% organically certified Furmint grapes, harvested from 20 to 25-year-old vines grown on the southern slopes of Mount Tokaj. The terroir features deep loess topsoil over a complex volcanic bedrock. The wine is produced strictly using the Méthode Traditionnelle (traditional method of secondary bottle fermentation). For the 2021 vintage, the wine was aged on its yeast lees for 24 months prior to disgorgement, allowing for the development of elegant autolytic complexity and a fine, persistent mousse.