Winery Gal LajosEgri Bikavér Superior
Red wine
This wine generally goes well with
The Egri Bikavér Superior of the Winery Gal Lajos is in the top 80 of wines of Eger.
Wine flavors and olphactive analysis
On the nose the Egri Bikavér Superior of Winery Gal Lajos in the region of Eger often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Gal Lajos's Egri Bikavér Superior.
Discover the grape variety: Poulsard
Poulsard is a red grape variety that originated in the Franche-Comté region. In 1732, it was qualified as a good grape variety with several others by the parliament of Besançon at the time. It currently covers nearly 300 ha. This variety has 3 approved clones: 296, 584 and 464. Poulsard has slightly hairy branches with long tendrils. Its leaves are yellow in color. Although its bunches are small, its berries are often medium-sized or larger. Poulsard is quite sensitive to scorching, spring frosts and coulure. It is also afraid of oidium, mildew and grey rot. This grape variety appreciates clayey, fat and marly soils. Its fertility is average, so it is preferable to prune it long. It buds quite early. Poulsard produces a wine with a light structure, fine and aromatic. It can be kept for years. This wine goes well with poultry, red meat, cheese and starters.
Last vintages of this wine
The best vintages of Egri Bikavér Superior from Winery Gal Lajos are 2012, 2015, 2011, 2017 and 2016.
Informations about the Winery Gal Lajos
The Winery Gal Lajos is one of of the world's greatest estates. It offers 22 wines for sale in the of Eger to come and discover on site or to buy online.
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.
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The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
