Welcome to the ProWein 2023 Villány Tasting zone!
Let’s discover the wine specialities from Villány:
A.GERE PORTUGIESER 2022 ORGANIC
Category: DRY RED
Place of origin (Vineyard): ÖRDÖGÁROK
Alcohol content: 12 %
Residual sugar: 1,3 g/l
Acid content: 4,7 g/l
Wine making process: The bunches were hand picked in early September. After separation of the stems the barries are picked over. The conrolled fermentation is started by our own yeast and goes down on low temperature. The wine is aged after in 20 hl used Hungarian oak casks for 7 months.
A.GERE ATHUS CUVÉE 2020
Category: DRY RED
Place of origin (Vineyard): CSILLAGVÖLGY
Alcohol content: 12,5 %
Residual sugar: 1,5 g/l
Acid content: 5 g/l
Wine making process: Fermentation in steel tanks followed by ageing in large oak casks (25-50 hl) for 10 months.
TELEKI SELECTION SYRAH WHITE SPARKLING 2022
Category: SPARKLING DRY WHITE
Place of origin (Vineyard): JAMMERTAL
Alcohol content: 10,70 %vol.
Residual sugar: 1,3 g/l
Acid content: 4,8 g/l
Wine making process: It is completely identical to the reductive white wine making process, however, it is made from blue grapes, so during the processing we use 40% of the must (beginning of the pressing section). During the production process, there is no natural formation of carbonic acid, the carbon dioxide is added artificially afterwards, so the pressure in the bottle is much lower than in other sparkling wines (minimum 1, maximum 2.5 bar). Due to the carbonation, the drink feels fresher and lighter, like wine, and it is much fresher and a better thirst quencher. As a result of the carbonic acid bubbles, we feel the fruity flavors and aromas more intensely. Recommended for both casual and special events. Serve chilled to 8- 10 °C!
TELEKI SELECTION PETIT VERDOT 2017
Category: CLASSICUS DRY RED
Place of origin (Vineyard):
Alcohol content: 12,86 %vol.
Residual sugar: 2,1 g/l
Acid content: 4,8 g/l
Wine making process: Fermentation: on the skin for 21 days at the 25-28 °C in the acid proof red wine tanks, and cardon dioxid maceration in Ganimede tanks. Maturation: in acid proof tanks for 10 months, and after that 28 months in Hungarian oak barrels. It has deep ruby colour. Raspberry, blueberry and some chocolate aroma is combined in the nose. Its full flavoured taste is characterized by red berries and fine spiciness. This wine was aged in oak casks for more than two years.
GERE TAMÁS – MERLOT 2019
Category: CLASSICUS
Place of origin (Vineyard): VILLÁNY
Alcohol content: 13,9%
Residual sugar: 1,8 g/l
Acid content: 5,0 g/l
Wine making process: After berrying, the fermentation took place in a container where rounding was used. After entering the cellar most of the batch was aged in steel tank, while a smaller part was aged in 5 hl oak barrels. The finished wines were blended and bottled after a long tasting.
GERE ZSOLT – VILLÁNYI REDy 2021
Category: CLASSICUS
Place of origin (Vineyard): VILLÁNY
Alcohol content: 12,56%
Residual sugar: 1,3 g/l
Acid content: 5,0 g/l
Wine making process: Harvesting different varieties from different area, also fermentation were made separately. After destemming must was put into stainless steel then fermented under controlled temperature. Portugieser and Blaufrankish were kept in tank whereas Kadarka was put into traditional barrel. We blended before bottling.
GÜNZER TAMÁS WINERY – ROSÉ 2022
Category: DRY ROSÉ WINE
Place of origin (Vineyard): CSILLAGVÖLGY, JAMMERTAL
Alcohol content: 12,00%
Residual sugar: 0,9 g/l
Acid content: 5.6 g/l
Wine making process: It is refreshing fresh, youngish rosé wine with intensive strawberry and raspberry notes composed of the most characteristic blue grapes of the Villányi wine region. A bit of added carbon dioxide makes its taste more pleasant and etheral. Recommended for consumption at 10-12°C.
GÜNZER TAMÁS WINERY – MÁTYÁS 2019
Category: PREMIUM DRY RED WINE
Place of origin (Vineyard): BOCOR
Alcohol content: 15,00%
Residual sugar: –
Acid content: 6.0 g/l
Wine making process: Prestige red wine, representing the highest quality of our wine-cellars, consisting of Cabernet Franc and Merlot. It has been matured in new 225 liter barrique cask for 24 months. Full concentrated red wine, exceptionally rich with dried fruit and vanilla, chocolate notes. Tom y father, Mátyás Günzer, who in 1991 started my career as a winemaker with a 0,3 hectare vineyard.
KOCH VILLÁNYI FRANC 2018
Category: classicus
Place of origin (Vineyard): Villány, Imre-völgy
Alcohol content: 14,1 %
Residual sugar: 2,2 g/L
Acid content: 4,9 g/L
Wine making process: This Cabernet franc wine was made by artful high standards by our Vin Art winery which is a classical red wine, with a protected origin, from the Villány wine region. Its quality is the result of the excellent position of our own wineyard, and the careful vine-harvest, and selection, after which we ferment the wine in a traditional way, then ripen it in oak barrels. A rich odour and composite,, characteristic tastes provide the special quality of this wine.
KOCH VILLÁNY FRANCIA MÓDI CUVÉE 2017
Category: classicus
Place of origin (Vineyard): Villány, Imre-völgy
Alcohol content: 13,8 %
Residual sugar: 1,2 g/L
Acid content: 5 g/L
Wine making process: This wine is characterized by the refined elegance and perfecth harmony. It has a fruity and yet velvetystyle. It is a blend of the three kind of grape of Bordeaux: Cabernet Franc, Merlot, Cabernet Sauvignon, and Syrah. This is an easy-to-drink and cunsumer-friendly dry cuvée, with a medium body.
(50% merlot, 20% cabernet franc, 20% cabernet sauvignon, 10% syrah)
CHARDONNAY – OTTONEL MUSCAT „FRAGRANT” 2022
Category: CLASSICUS
Place of origin (Vineyard): DELTA /TÚRONY/
Alcohol content: 12%
Residual sugar: 1%
Acid content: 5,4%
Wine making process: Traditional reductive technology.
PORTUGIESER 2022
Category: PREMIUM
Place of origin (Vineyard): BOCOR
Alcohol content: 12%
Residual sugar: 4%
Acid content: 5,2%
Wine making process: A part of the harvest is made with whole berry fermentation in order to extract the maximum fruity aromas, the other half is made with traditional red wine technology. Our wine was born from the marriage of the two technologies.
VILLÁNYI FRANC ’18 STREIT-ZAGONYI
Category: PREMIUM RED WINE
Place of origin (Vineyard): VÁROSHEGY
Alcohol content: 14,5%
Residual sugar: 0,36 g/l
Acid content: 5,3 g/l
Wine making process: Red wine made with oxidative fermentation and aged for 12 months in first, second and third barrels.
THE UNION ’18 STREIT-ZAGONYI
Category: PREMIUM RED CUVÉE (cabernet franc, cabernet sauvignon, merlot)
Place of origin (Vineyard): VÁROSHEGY
Alcohol content: 14,5 %
Residual sugar: 0,5 g/l
Acid content: 5,36 g/l
Wine making process: The Union 2018: an oxidative fermentation Bordeaux blend aged for 14 months in small oak barrels.
VYLYAN CSÓKA 2018
Category: PDO – PREMIUM (dry, red, still wine)
Place of origin (Vineyard): MANDOLÁS VINEYARD
Alcohol content: 12,81%
Residual sugar: 1,7 g/l
Acid content: 5,3 g/l
Wine making process: Csóka is a true rarity. The autochthonous variety has been grown in Hungary already before the Kadarka and it is practically extinct today. Because of the special characteristics of this grape variety, we decided to save it and plant it on our estate. Currently we are holding around 4000 vines.
Grapes are hand-picked into 15 kg baskets. 100% Csóka grape. We used manual pumping over, using the traditional method in wooden vats. Second- and third-filled casks were used for both malolactic fermentation and maturation for 6months.