Made from carefully selected grapes, and then blended from carefully selected barrels. Produced from an area under organic conversion, hand-harvested, temperature controlled fermentation, mostly Kékfrankos, 20% Pinot Noir, 7-7% Zweigelt and Cabernet Sauvignon. Aged for 24 months in oak barrels, then for another 6 months in bottle. The aroma is of spices, tobacco and chocolate, the palate shows ripe red and black berries, cherries and concludes with a long, vibrant finish. Egri Bikavér, also known as ‘Bull’s Blood of Eger’, is a historic and iconic red wine blend from the Eger wine region. It is renowned for its deep colour, rich character and layered complexity.