Geyerumriss Furmint - Triebaumer

The Triebaumer Geyerumriss Furmint is a first-class white wine. It has a wonderfully bright, light yellow color. The first nose of the Geyerumriss Furmint presents notes of pears and acacia. The fruity hints of the bouquet are joined by notes of barrel ageing such as apple, slate and green tea.

The Triebaumer Geyerumriss Furmint tastes pleasantly dry. It was bottled with 4 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Austrian naturally delights with the finest balance. Excellent taste does not necessarily need residual sugar. On the tongue, this balanced white wine is characterized by an incredibly light and crisp texture. Thanks to its vital fruit acidity, the Geyerumriss Furmint is exceptionally fresh and lively on the palate. The finish of this white wine from the Burgenland wine-growing region, more precisely from Leithaberg / Neusiedlersee-Hügelland, impresses with a good aftertaste. The finish is also accompanied by mineral facets from the soils dominated by slate and weathered rock.

Vinification of the Geyerumriss Furmint from Triebaumer

The basis for the balanced Geyerumriss Furmint from Burgenland are grapes from the Furmint grape variety. The grapes grow under optimal conditions in Burgenland. Here, the vines dig their roots deep into soils of slate and weathered rock. The grapes for the Geyerumriss Furmint are harvested exclusively by hand at the time of optimum ripeness, without the use of coarse and barely selective grape harvesters. After manual harvesting, the grapes are immediately taken to the winery. Here they are sorted and carefully broken up. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. At the end of fermentation, the Geyerumriss Furmint can continue to harmonize on the fine lees for a few months.

Dining recommendation for the Geyerumriss Furmint from Triebaumer

This white wine from Austria is best enjoyed moderately chilled at 11 - 13°C as an accompaniment to spaghetti with yoghurt-mint pesto, cod with cucumber-mustard vegetables or fruity endive salad.

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