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Dry wines have been part of Tokaj for at least as long as its legendary sweet wines, and today 70% of the region’s production is dry. Disznókő was one of the first Estates to release a dry Furmint, back in 1992. It is drawn from steep, mineral rich volcanic vineyards farmed specifically for dry wine.
In 2024, fully ripe, healthy bunches were hand harvested between August 27 and September 9 in small 20 kilo crates, and each plot was treated separately. The grapes were pressed whole, without destemming, and fermented in stainless steel at a controlled 16 to 18 °C. There was no malic acid breakdown, so the wine keeps its fresh, vibrant acidity. Four months on fine lees gives it a full, round texture.