Winery Pieroth - Bor Forrás Kekfrankos

Winery PierothBor Forrás Kekfrankos

The Bor Forrás Kekfrankos of Winery Pieroth is a red wine from the region of Hungary.
This wine generally goes well with

Details and technical informations about Winery Pieroth's Bor Forrás Kekfrankos.

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

Discover the grape variety: Touriga franca

Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.

Informations about the Winery Pieroth

The winery offers 921 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Pieroth.
It is in the top 29 of the best estates in the region
It is located in Hungary
Find the Winery Pieroth on Facebook and on Twitter

The Winery Pieroth is one of of the world's great estates. It offers 791 wines for sale in the of Hungary to come and discover on site or to buy online.

Top wine Hungary

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: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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