A deep and intense macerated white wine, with high acidity, relatively powerful and rich. Decanting is advised to open up the wine and stretch the aromas and flavors. Acidity and richness will hold to spices in food.

Furmint used to be one of the noble grapes in the old Austro-Hungarian Empire, but today is mostly known for the sweet wines from Tokaj, Hungary, becauase of its susceptibility to botrytis . However, as of late, more and more people are producing dry versions of the grape, in Tokaj, as well as in regions of the former empire.

Most of the dry versions are white wines. Due to Furmint's naturally high acidity, most growers believe that tannins are unnecessary and would make the wine astringent, and it becomes especially complicated if botrytis affects the skins. While this might be true in cooler places, Baša's amphitheater-shaped Matej vineyard is unique in its microclimate as it gets pretty warm during the long days of the growing season. Hence, this allows Baša to pick grapes that are fully ripe, yet free of botrytis. The result is a wine with classy, ripe tannins, bright acidity and a full spectrum of aromas and flavors.

Tasting notes David Hatzopoulos:
Dynamic. Precise.

A deep lemon in color. The nose is savory and earthy, with yellow citrus and herbs. Flavors of apple and pear, woodsy pine, and a mineral zap that lightens the palate. High acid with a roundness in the mouth, nimble but formidable