Lajver Bikavér, 2022

Traditional blend of Hungarian and Bordeaux red varieties. The grapes were harvested by hand. Only the bunches and berries most suitable for red wine production were used in the vinification process. All batches were cold soaked and we used special gentle pumping over techniques. The skin contact time was 22-28 days depending on the batch. The alcoholic and malolactic fermentations were initiated with special inoculations. The wines were aged for 18 months in 500 litre first and second use Hungarian oak barrels. The light, fruity, spicy and less toasted lots were selected for this blend. Gentle vegan free fining and filtering, then bottling in the summer of 2024. Varietal composition: Blaufränkisch 55%, Cabernet franc 21 %, Cabernet sauvignon 19 %, Kadarka 5%.