- Tasting notes
- Meal suggestion
BOGYÓLÉ, the “bozsolé” of the Villány hills, the first red wine of the vintage, is made following the Beaujolais Nouveau [bozsolé] winemaking tradition of France. It is the only red wine that is red only in colour and contains almost no tannin. The wine itself is born within the berry and then explodes into life. This is what the name “Bogyólé” refers to. As with new wine, the first wine of the 2022 vintage has the typical new wine character that we love: succulent, lively, joyful, bursting with fruit. Raspberry candies on the nose, with strong notes of fresh cherry and freshly grated lime on the palate. Drinks you up and cheers you on.
With our traditional yearly artistic competition, the nouveau wine debuts in a new costume every year. This year, all graphic design programs in higher education were invited to the competition, and the institutions were also represented on the panel assessing the submissions. This year’s winner is Dóra Murin, a student of MOME, Budapest.
Traditionally recommended for St. Martin’s Day delicacies (especially goose meals)!
In 2022, flowering started later than usual. The high temperatures caused the vines to catch up in terms of growth. During the summer, the low rainfall and the abundance of sunshine meant that the berries were smaller than usual, but the ripening process was much faster. From a phytosanitary point of view, it was a very good year. The symptoms of drought damage were less pronounced in our older plantations and in our better-positioned vineyards, but of course, the characteristics of the varieties and clones also play a role. The correct choice of harvest date was of particular importance, resulting in fresh and fruity wines of the vintage that are not overly alcoholic.
Dry red wine
WINE REGION: Villány | Városhegy vineyards
GRAPE VARIETIES: Zweigelt 60 % , Kékfrankos 40 %
The grapes were placed in the tanks in whole bunches, without crushing or berrying. Fermentation took place under Co2 gas with 7 days of carbonic maceration inside the berry. After malolactic fermentation, the wine was bottled and ready to be treated.
ALCOHOL: 12,6 %
CONSUME AT: 12-13˚C