Furmint is cultivated on approximately 27 hectares in Romania. Although the total area is small, the variety has a meaningful historical presence in the western and central parts of the country, particularly in Transylvania and Crisana-Maramures.

Cooler conditions in these regions help preserve the natural acidity that defines Furmint, allowing Romanian examples to show freshness, aromatic precision and a distinctive mineral character. Depending on harvest date and vinification, the grape can be used for dry, off-dry or sweeter wines.

Dry expressions generally emphasise citrus, peach, apricot and mineral notes, supported by firm acidity and a relatively structured palate. With greater ripeness, the wines can become richer and show honeyed or dried-fruit nuances.

Interest in Furmint has increased among producers exploring historic and less common varieties. Its naturally high acidity, aromatic complexity and strong connection with Central European wine culture make it an intriguing grape for expressing the cooler Romanian terroirs where it is still cultivated.