Grape

Furmint

Also known as Šipon, Moslavac

Furmint is a white Vitis vinifera grape central to Tokaj in northeastern Hungary. It supplies both incisive dry whites and the concentrated, botrytized fruit used for the region's sweet wines. Its combination of firm acidity and capacity to accumulate sugar gives growers considerable scope to pursue different styles through harvest decisions.

The Vitis International Variety Catalogue records Alba Imputotato and Heunisch Weiss, also known as Gouais Blanc, as its marker-confirmed parents.11. Julius Kühn Institute, Vitis International Variety Catalogue, “Furmint,” variety 4292, pedigree confirmed by markers, accessed 11 September 2026. Furmint has a long history in Hungary and neighbouring countries. Its regional names include Šipon in Slovenia and Moslavac in Croatia.

Choosing the harvest

For dry Furmint, growers seek ripe, healthy grapes with a useful balance of sugar and acidity. Tokaj's regional wine council describes the dry-wine harvest as generally falling in September and early October, substantially earlier than the traditional late-October harvest shared with Hárslevelű. Fruit intended for sweet wine may remain longer, subject to the weather and the development of suitable shrivelled berries.

These are different demands on a vineyard. Leaving fruit through autumn increases exposure to rain and rot, while an earlier harvest gives up some potential concentration. The intended wine helps determine which trade-off a grower accepts.

Dry wine and acidity

Young dry Furmint often suggests apple, pear, or citrus. Fuller examples can show riper orchard fruit and a more substantial palate. Its relatively restrained varietal perfume leaves fermentation and maturation choices readily apparent.

Acidity is an important part of its structure. A small amount of residual sugar can soften the impression of sharpness, while fully dry wines may feel particularly taut. Riper grapes can yield more alcohol and weight. Oak maturation can add spice and alter texture, and some concentrated dry wines develop well in bottle.

Noble rot and sweet wine

Under suitable autumn conditions, Botrytis cinerea infects ripe berries and promotes the development of noble rot. Water loss concentrates the juice, while infection changes the berry's chemistry. Growers select the shriveled fruit used for Aszú, often making successive passes through the vineyard as berries develop at different rates.

A study of Furmint and Hárslevelű in Tokaj followed changes in berry texture, composition, and associated microorganisms through noble rot. The early stages brought marked textural changes; larger chemical changes followed later. The findings show why the stage of berry development matters to the raw material for sweet wine.22. Bálint Hegyi-Kaló et al., “Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development,” Plants 9 (2020), article 1809.

Beyond Tokaj

Furmint also makes dry wine on Hungary's Somló hill and around the northern shore of Lake Balaton. Around Rust in Austria it contributes to both dry and sweet wines. These settings extend its range beyond Tokaj's particular combination of autumn humidity, berry selection, and sweet-wine traditions.

Sources

• Julius Kühn Institute, “Furmint”, Vitis International Variety Catalogue, variety 4292, accessed 11 September 2026.
• Tokaj Council of Wine Communities, “Grapes”, Wines of Tokaj, accessed 11 September 2026.
• Hungarian Wine Marketing Agency, “Furmint”, Magyar Bor, accessed 11 September 2026.
• Bálint Hegyi-Kaló et al., “Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development”, Plants 9 (2020), article 1809.