Egri Bikavér Superior 2013 Magnum

To give it the Superior title, it has to be at a higher level from the harvesting to the actual taste, so we only make this type of wine from the best vintages. We used 50-50% of the grapes from Pannonian Basis and secular types. We added Merlot, Cabernet franc, Cabernet sauvignon and Syrah to the Kékfrankos (Blaufrenkisch) base. Due to this blend, the final product is a well-bodied red dry wine, with the smell of fruits and spices.

The fermentation process took 18 months in wood barrels, with whole malolactic fermentation, which was followed by a long period of bottle maturing to maximalize its complexity.

It can give the perfect harmony with beef and proud flesh-based dishes, served at 16-18°C.