Winery Evowine - Ikervulkán Cabernet Sauvignon

Winery EvowineIkervulkán Cabernet Sauvignon

The Ikervulkán Cabernet Sauvignon of Winery Evowine is a wine from the region of Eger.
This wine generally goes well with
The Ikervulkán Cabernet Sauvignon of the Winery Evowine is in the top 0 of wines of Eger.

Details and technical informations about Winery Evowine's Ikervulkán Cabernet Sauvignon.

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

Discover the grape variety: Alval

Intraspecific crossing obtained in 1958 between the dabouki and the Alphonse Lavallée, registered in the Official Catalogue of table and wine grape varieties (double end) list A1.

Informations about the Winery Evowine

The winery offers 9 different wines.
Its wines get an average rating of 3.4.
It is in the top 5 of the best estates in the region
It is located in Eger
Find the Winery Evowine on Facebook

The Winery Evowine is one of of the world's greatest estates. It offers 6 wines for sale in the of Eger to come and discover on site or to buy online.

Top wine Eger
In the top 15000 of of Hungary wines
In the top 850 of of Eger wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Eger

Eger, in northeastern Hungary, is a wine region best known for its Egri Bikavér wine, popularly known as "Bull's Blood". Although Sweet, white Tokaji remains unrivaled as Hungary's most famous wine overall, Bikavér (Bull's Blood) is surely the country's most famous red. The style – a Complex blend of several dark-skinned grapes – was first made in the late 19th Century, in Szekszard (200 kilometers/130 miles southwest of Eger). It rose to international fame in the 1970s, when the state-owned Egervin winery monopolized production of the style, and successfully promoted it on export markets.

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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