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Dry wines have been a feature in Hungary for at least as long as the country’s legendary sweet wines. While these have lived in the shadows of the Aszú and late-harvest wines for decades, today, 70% of Tokaj’s wine production is devoted to the dry styles. Disznókő was one of the first estates to release a dry Furmint in 1992, and unlike the region’s dry Szamorodni–made from botrytised grapes–this pure Furmint is drawn from steep, mineral-rich volcanic vineyards specifically farmed for dry-wine production.
In Disznókő’s customary style, this lip-smacking, bone-dry white is all about purity and zesty freshness, capturing the vibrant juiciness and minerality so innate to this unique variety. Matured on lees in tank, it shimmers on the tongue with juicy pear, almond blossom and salty lemon goodness. Along with its impressive tension and focused, chalky drive, there’s a spicy Chablis thing going on, especially on the briny, salt-licked close. Serve as an apéritif, with seafood (it’s superb with a plate of oysters), or with poultry/game-bird dishes.