Winery Bűdi - Bűkki Zenit

Winery BűdiBűkki Zenit

The Bűkki Zenit of Winery Bűdi is a white wine from the region of Hungary.
This wine generally goes well with

Details and technical informations about Winery Bűdi's Bűkki Zenit.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Négret Canourgue

Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.

Informations about the Winery Bűdi

The winery offers 1 different wines.
Its wines get an average rating of 3.4.
It is in the top 3 of the best estates in the region
It is located in Hungary

The Winery Bűdi is one of of the world's greatest estates. It offers 1 wines for sale in the of Hungary to come and discover on site or to buy online.

Top wine Hungary
In the top 9000 of of Hungary wines
In the top 750 of of Hungary wines
In the top 300000 of white wines
In the top 950000 wines of the world

The wine region of Hungary

Hungary, in Central Europe, has gained its reputation in the wine world through just a couple of wine styles, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Deep Bull's Blood of Eger, the Hungarian wine portfolio includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from various regions, notably Villány, Sopron and Szekszard. Hungarian wine culture stretches back to Roman times and has survived numerous political, religious and economic challenges, including Islamic rule during the 16th Century (when Alcohol was prohibited) and the Phylloxera epidemic of the late 1800s. The modern Hungarian wine regions are distributed around the country.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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