A wine with a distinct character, typical of Hungarian varieties. It has bright acidity and a rich aroma with notes of black berries and spices.
Tasting Notes
The nose is revealed by notes of dark berries such as blueberries and blackberries, with light spicy accents. The taste is freshness and structure, moderate tannins, with an elegant fruit acidity, which makes it perfectly balanced. Aftertaste of medium length with notes of red fruit and spices.
Vineyards
The vineyards are found in a hilly area where the terroir includes terraced areas with a variety of grape varieties such as Cadarca, Pinot Noir, Cabernet Frank, Cabernet Sauvignon, Merlot, Syra, Sauvignon Blanc, Chardonnay and others.
Production Method
Age in Hungarian oak barrels for 12 months.
Grapes are collected manually in boxes, then undergoes careful selection and fermentation at a controlled temperature, followed by aging in oak barrels. Hand-sorted crop. Alcohol fermentation (reductive maturation) in stainless steel tanks.
Food Pairing
Lifer Keckfrancosh goes well with red meat dishes such as steaks, roast or stewed beef. It can also be served with medium-range cheeses, as well as a dish of pasta with tomato sauce or risotto with mushrooms.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
Русский
English
Қазақша
