Region : Eger is characterized by a late spring, a rather short growing season and an annual median temperature of 10,1°C.
This has to do with the northern location and a higher elevation above sea level. The Bükk Range shelters the vineyards on the slopes from northerly winds.
The total growing area is 22162 ha but vines are cultivated only on 4395 ha.
Rhyolite tuff is really suitable for carving and hides 99% of the cellars. Noble mold called cladosporium cellare thrives in the cellars.
Viticulture in the area was already an economic factor around 1010 A.D.. Waloon settlers arriving later in the 11th century gave further impetus to local viticulture and brought with them French traditions especially the use of wooden barrels.
Eger’s wines have a distinctively elegant acid spine.
AOP : Eger
Grape Variety : Kékfrankos (Blaufränkisch)
Domain : Pók Tamás (4,5 ha)
Type of Soil : Bedrock limestone, dolomite and shale, overlain by
Eocene and Oligocene limestone, clay marl and sandstone.
Density of Planting : 3300 vines/ha
Age of Vines : 35 years old
Yield : 3,5 tons/ha
Features : Contains sulfites. Sugar: 1 g/l. Sugar-free extract: 28 g/l. Alcohol: 13,5 %. Acidity: 5,8 g/l.
Cultural method : Umbrella trainin system (trunk height: 1,2 m) with cane pruning (1 cane (8-10 buds)/plant).
Winemaking : Aged for 30 months in used oak barrels.
The Colour : Dark purple
The Smell : Typical Kékfrankos Aromas of black cherry with hints of forest fruit, plum and pepper.
The Taste : Typical Kékfrankos black cherry tate with a fine minerality and spiciness. Medium body and long aftertaste.
Serving Suggestions : Paprika-flavored meat dishes or the Hungarian traditional roast goose of Saint Martin’s day.
This wine needs a long aeration to reveal his beauty.
To be served at 16°C.