Winery Csanyi - Villányi Cabernet Franc - Syrah

Winery CsanyiVillányi Cabernet Franc - Syrah

The Villányi Cabernet Franc - Syrah of Winery Csanyi is a red wine from the region of Dél-Pannónia.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Winery Csanyi's Villányi Cabernet Franc - Syrah.

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

Discover the grape variety: Cabernet franc

Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.

Informations about the Winery Csanyi

The winery offers 89 different wines.
Its wines get an average rating of 3.3.
It is in the top 65 of the best estates in the region
It is located in Dél-Pannónia

The Winery Csanyi is one of of the world's great estates. It offers 86 wines for sale in the of Dél-Pannónia to come and discover on site or to buy online.

Top wine Dél-Pannónia
In the top 15000 of of Hungary wines
In the top 1500 of of Dél-Pannónia wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Dél-Pannónia

Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).

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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