Bojt Bikaver Superiore

Gergő Böjt’s ‘international melting pot’ of Kékfrankos, Cabernet Sauvignon, Blauburger, Zweigelt, and Pinot Noir hails from Kutyahegy-Dűlő in Eger.

After fermentation in tank, it spends 18 months in oak barrels, then 6 months in bottle before release. It’s a veritable bowl of juicy black cherry, wild blackberry, and cranberry plus notes of espresso and mocha. It’s a ravishing red that deserves to be on your table alongside charcuterie and a variety of roasted and grilled meats.

 It is very representative of the red wines of Eger, a terroir wine, which carries the flavour of the soils of local production sites, the mezzo-climate unique to the region and the traditions and of residents, from the selection of varieties to choosing the period and method of grape processing and mellowing.

In 2004 a new level, Egri Bikavér Superior was introduced. In this case, at least 5 out of the 13 recommended varieties must be used and a lower yield must be applied. The vitality of this wine can already be guessed from its colour. In its warm, spicy fragrance, the different fruits are mixed, which is completed by a harmony of flavours, fine structure and round tannins.