Many people associate Furmint primarily with Tokaj, which is perfectly natural since many great Furmint wines come from there: think of the famous Aszú wines from Tokaj. But Furmint is also in top form in other regions of Hungary. Similar to Tokaj, the soils in Badacsonyi are of volcanic origin. But the winegrowers of the respective regions still see small terroir differences here: the rock in Tokaj is probably even darker and harder than at Robert Gilvesy on Lake Balaton. On the other hand, his vineyards benefit from a milder, almost Mediterranean climate, thanks to the nearby lake. Smoky, almost dusty on the nose, with white flowers and roasted aromas. Bone-dry in the beginning, then the typical Furmint notes of ripe quince, apricot and Williams pear. Beautiful enamel in the middle. In the finish bitter almond, tobacco, saffron brew and liquorice. With a lot of draft and salty minerality, which is increasingly complemented by umami notes as it matures. Plenty of potential.