The Winery Matias is one of the world's great estates. It offers 33 wines for sale in of Villány to come and discover on site or to buy online.
Looking for the best Winery Matias wines in Villány among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Matias wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Matias wines with technical and enological descriptions.
How Winery Matias wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef kidney, vegetable planter or duck baeckeoffe with christmas spices and dried fruits.
On the nose the red wine of Winery Matias. often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Hungary's hottest region, kingdom of powerful reds in the south. Signature Cabernet Franc ("Villányi Franc"): deep and refined with notes of ripe blackcurrant, black pepper, violet, graphite and tobacco, firm tannins and great ageing potential. Also fleshy, spicy Kékfrankos (Blaufränkisch), supple, fruity Portugieser, round Merlot and dense Cabernet Sauvignon. Successful Bordeaux blends.
Temperate continental climate, limestone and loess soils. ~2,500 ha. Cradle of modern Hungarian quality.
How Winery Matias wines pair with each other generally quite well with dishes such as recipes .
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.
Planning a wine route in the of Villány? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Matias.
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
