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1970 Furmint

FURMINT Trockenbeerenauslese 1970

This wine has a deep amber colour with a slight greenish tint. The aroma offers sensations of dried spices, almonds and honey, which are accompanied by notes of dried fruits, caramel and sherry in the background. The taste reveals notes of dried apricots, figs and raisins, which are accompanied by vibrant acidity and a high level of residual sugar. The long aftertaste is reminiscent of sherry wine, along with sensations of dried fruits and a slight spiciness.

Colour: A deep amber colour with a slight greenish hue.
Aroma: A medium-intense aroma of dried spices, almonds, honey and dried fruits, caramel and sherry in the background.
Flavour: A sweet taste with vibrant acidity, dried apricots, figs, raisins, prunes, smoke and spices. Spicy and slightly bitter with a slightly oily texture.
Life expectancy: 20-30 years € 166,95
Price ex. taxes

What happened in 1970?

This was the year that the vineyard began to use selected yeasts originating from the Ormož region. The isolation was conducted by Prof. Dr. Slavica Šikovec, together with Prof. Castelli of the University of Perugia (Italy). In order to mature the wine, they used wooden barrels and concrete tanks. The wine was predominantly stored in the new cellar, where the fermentation temperature was controlled. This helped with the maturing of the wine. The two professors also began to implement the process of cold stabilisation. The vintage of 1970 was not only first-class, it also saw the first dry berry selection, like the ’70 Furmint TBA.

Who were the winemakers in 1970?

Matija Kociper

After graduating, Matija’s initial involvement at the company was as a technician. He was responsible for managing the 600 hectares of vineyards, a very difficult and time-consuming task. Once the new cellar opened in 1967, he was entrusted with running it and overseeing the winemaking technology. To this day, he is an exceptional wine taster and assessor. Over the years, he has devoted his immense knowledge and experience to making quality wines. To this day, his energy and enthusiasm still inspire his winemaking colleagues.

Lidija Ruška

Professor Veselič, the architect of the newly-built wine cellar in Ormož, invited Lidija to join the company as a highly educated staff member from the field of food technology. With constantly higher requirements regarding the quality of wine, there was a need not only for knowledge of winemaking, but also for knowledge of biochemical structure and the processes of maturing the wine. Working with Matija, Lidija was a remarkable wine assessor who participated in various assessment committees at home and abroad. She also held lectures for sommeliers and educated numerous wine-growers and wine-makers.

Specifications

Location celler	box 131
Product code	90ZHE01A1970
Bottle volume	0.25
Type of bottle	Renana Standard
Type of cork	ST 10
Alcohol (% vol)	10.97
Residual sugar g/L	87.2
Total acidity g/L	14.0
pH	2.93
SO2 free/total (mg/L)	15/320