About Homonna
About

2014 Homonna Estate Selection Tokaji Furmint/Hárslevelű
Homonna
Meticulous handwork, low yields and the avoidance of chemical sprays are the key features of Attila Homonna’s vineyard practices. Harvest time depends on finding the state of ripeness that brings the right balance between acidity and sugar, which results in perky acidity and lower alcohol levels (12-13%) in the wine.
The destemmed and crushed grapes are immediately and very gently pressed in a basket press and racked into used 500-litre and 225-litre barrels where fermentation takes place spontaneously. Elevage takes between eight and 11 months. The main principle behind Attila’s winemaking is to transport the characteristics of Furmint and Hárslevelű in their purest form based on the origin of the grapes. The wines clearly express the salty mineral taste and lively acidity of volcanic soil.
April, 2016
The Wine Front
93 points
Snuffed candle, rock pools, cheese, fresh grated nutmeg, white fleshed fruit, a whisper of pepper, something slightly green and fragrant like crushed leaves and fennel. Medium bodied, intense and briny, firm crunch of acidity that cuts the same way a manzanilla sherry might, only more lemony and bracing. Such a dry feel here, almost like salted almonds, with an aftertaste of apples coated in lemon juice. Better served at cellar temperature. Fascinating. And great to drink too.
Standard Bottle Out of Stock
About Homonna
About