Peter Wetzer Somlo Furmint
These textured whites are dry, but have more body and gusto than the rest of the field. From creamy Chardonnay to ripe Viognier and much more.
In 2007 Peter Wetzer purchased five different vineyards around the town of Sopron, in the northwest part of Hungary. Born into a winemaking family, he was driven to make wines naturally with minimal intervention. Peter works Kékfrankos on five different vineyard sites that add up to 2.5 hectares. He additionally has 1 hectare of furmint vines planted near the Ság volcano, and another hectare of vines from a few different varieties like Pinot Noir.
This 100% Furmint is made from grapes hand harvested around the dormant volcano of Somlo. The grapes were hand harvested, partially crushed by foot and then pressed in traditional basket press. The juice was fermented in 500 liter sockinger barrels and matured for 8 months. Grapes are harvested at the beginning of October, foot stomps and then the whole bunches are pressed in a basket press. The juice ferments in 500 liter stockinger barrels and rests in those barrels for a total of about 8 months. The wine was bottled unfined and unfiltered, and was given a small addition of sulfur.