This is a very old type of wine whose origins some oenologists place in the Ljutomer-Ormo§ area of Podravje. It is also grown in neighbouring countries: in Croatia (where it is grown as Moslavac, Poçip, or PoçŸip) and in Austria (as Mosler). But its most famous application is in Hungary: this vine is the Furmint that is used in the production of the world-famous Tokaji (Tokaja) cask-aged wines. The Slovene name "æipon" is thought to be a degeneration of a French phrase: according to legend, during the Napoleonic wars, the wine was offered to French officers who enthusiastically commented "(C'est) ci bon!."
The vine gives a regular and plentiful yield but is not particularly resistant to frost. Its berries are quite large, tightly bunched, and tend to crack and rot. In good years, the sugar content is good (though always less than Sauvignon) and the acids are generous. In bad years, the æipon is quite flat and acidic.
Good vintage æipon is a dry, yellowish-green wine with 9 - 10.5% alcohol. Among the white wines, æipon on average is the richest in acids: 8 - 9.5 grams/liter (46.7 - 55.5 grains/gallon). The bouquet is quite gentle, and good vintage wine tastes fresh and smooth.
The young wine is lightly yellow, and a slight hazelnut flavour is the unfailing mark of a truly good vintage; however, due to its rich acids, young æipon is not a wine for delicate stomachs. Good vintage æipon ages particularly well - the acids tend to mellow and semi-sweet varieties in particular can produce a distinguishably noble wine after five to six years.
Despite the delicacy of its grapes, æipon vines can produce excellent late harvest, suhi jagodni izbor, and even Ice wines.
Like other acid-rich, aromatic wines, æipon is a specialty of Podravje - the best comes from the Ljutomer-Ormo§ area; æipon from the Maribor and Radgona-Kapela areas can be surprising in good years, while the wine from Prekmurje competes with its long tradition. Some æipon can also be found in Posavje.
æipon should be served at 10 - 12 °C (50 - 53.6 °F); as a wine with generous acids, it goes best with marinated pork or other white meat with rich sauces.
