Type of wine: Red, Dry

Grape varieties: Kékfrankos 40%, Kadarka 10%, Syrah 15%, Cabernet franc 10%, Pinot noir 5%, Cabernet sauvignon 20%

Acidity:  5.2 g/l

Alcohol: 14% vol

Terroir: Eger, Síkhegy vineyard

Harvest: Hand harvest in small casks

Vinification: Fermentation in wooden vats, 20–30 days on the skin. The varieties were ageing separately in 500 L Hungarian oak barrel for 18 months.

Quality level: Premium

Temperature: 16–18 °C

Food pairing: Lamb loin and aubergine salad with raisins.

Available quantity: 5.000 bottles

Retail price: € 28

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Grape varieties: Kékfrankos, Cabernet Franc, Merlot, Syrah and Kadarka 

Alcohol: 14.5 % 

Acidity: 5.2 g/l 

Residual sugar: 1 g/l 

Extract: 29.4 g/l 

Terroir, vineyard: Southern vineyards of Nagy-Eged mountain, the most precious terroir of Eger wine region

Technology: The grape varieties were fermented and aged together for 18 months. This method resulted a concentrated and complex palate. 

Serving temperature: 18–20°C 

Food pairing: The wine is a superb partner of sophisticated pork and beef dishes.

Cellar webshop retail price: 6299 HUF. 

Story: Our highest quality Egri Bikavér wine, with every step of the process planned well in advance: in 2008 we planted the grapes in one of our best vineyards, with the actual proportion of the components. The vineyard of the southern slopes of Nagy-Eged is the best option to achieve the desired complexity, and due to the mixed plantation, we can harvest all the necessary ingredients of the blend at the same time.

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