Deep ruby colour. Smoky, spicy nose with plums and black cherries. Sweet clove and cinnamon spice on the palate, dark fruit, a hint of smoke and some butteriness. Mint and green herbs. Well-integrated acidity and alcohol, ripe tannins. Spicy, herbaceous finish. A powerful, age-worthy wine that’s just beginning to come into its own.

This wine has been on our wish list for our portfolio for a long time, as it comes from Nagy-Eged Hill, a legendary vineyard site of the Eger wine region. As a grand superior Bikavér, Igazán is a blend of five different grape varieties, comes from a single vineyard, and has been aged for at least 18 months.

Food Pairing

An ideal wine for steaks and grills. Try with a rich mushroom dish, goulash soup, beef stew or lecso

Serving temperature: 16-18°C

Grape varieties: Kékfrankos (Blaufränkisch) 30%, Pinot Noir 30%, Syrah 30%, Zweigelt 5%, Merlot 5%

Soil type: Marine sedimental limestone

Fermentation: 10hl open wooden vats

Ageing: 23 months in 5hl oak barrels

Alcohol content: 15.0%                   

Bottle size: 0.75l

Awards: 2020 Sommelier Wine Awards - Silver Medal

St. Andrea Winery, Eger - Protected Designation of Origin (PDO)

The philosophy of the family-owned, multi-award-winning St. Andrea winery is to create expressive wines of character by combining a traditional approach with modern winemaking methods. Their main focus is on indigenous varieties while paying the utmost attention to the uniqueness of individual terroirs and vineyards. By putting their heart and soul into crafting each bottle, the father-and-son team at St. Andrea is providing you with wines of outstanding quality that reflect the great potential of the Eger region.

Goulash Soup

Goulash (Gulyas) is the most famous Hungarian dish in the world and one of the country's national dishes. This is a very traditional beef goulash recipe made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary’s most famous spice: paprika.

Lecso - Mixed Pepper Stew

Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.