Gere Merlot – Dry red wine 13,5%
The people of Villány have successfully passed down the traditional methods of winemaking to their 21st century descendants who in turn have become the leading figures of innovative winemaking in Hungary. Respect for the soil, proper selection of varieties, technical precision in the cellar have all contributed to preserving and expressing the aromas typical of the Villány terroir. Attila Gere has moved one step further, fermentation is exclusively done by locally selected, indigenous yeast strains. This is one more factor that contribues to the character of their natural, individual, terroir-driven estate wines.
The perfectly ripe, hand selected grapes coming from organic vineyards are taken to a cellar equipped with state of the art technology. Fermentation takes place either in temperature controlled steel tanks or wooden vats. Following the gentle extraction the wines are racked into traditional, top quality Hungarian oak barrels and after bottling their ageing continues in bottles. This is what makes Kopar, Solus and Attila unique, complex and elegant, and this why they can stand up to the best wines of the world.
Gere Merlot – Dry red wine aVillány classicus red wine of protected origin
Hungary’s climate is continental. However, the Villány wine region is characterized by its sub-Mediterranean climate because of its location. Here’s a great, full-bodied Bordeaux-style red wine cuvee. French varieties Cabernet Sauvignon, Cabernet Franc, Merlot have a great time here. There is also Portugieser, Kékfrankos but we can also meet Kadarka and Syrah grapes. Of course, white grapes are also cultivated by winemakers such as Italian Riesling, Chardonnay, Sauvignon Blanc and Green Veltelini.
Gere Merlot – Dry red wine of medium body and rich flavours supported by the delicate spices of oak ageing. The nose is showing ripe fruit aromas, like plums and cherries, coupled with hints of vanilla and cinnamon. The palate is decidedly playful and round. It’s racy and juicy supported by pleasant acidity and some tannic backbone.
Winemaking: Alcoholic fermentation in stainless steel tanks. Aged in large casks for 8-10 months.