|SPECIES||Kékfrankos, Kadarka, Cabernet franc, Syrah, Pinot noir|
|HARVEST TIME||October 1-20.|
|TECHNOLOGY||The grapes were collected in small plastic crates, which were followed by gentle processing. The maceration and keeping on the skins is a long 20-30 days. After pressing, the wines were aged for 18 months in 500 liter barrels.|
|GASTRONOMIC OFFER||Lamb backbone with raisin eggplant salad.|
|RECOMMENDED CONSUMPTION TEMPERATURE||16-18 °C, aerate for at least half an hour before consumption.|
|ANALYTICAL DATA||Alcohol: 13.25%, T. acid: 5.1 g/l, Sugar: 1.3 g/l, Free SO2: 13 mg, Total SO2: 64 mg/l, Cuk.m. Extr.: 25.2 g/l, Volatile acid.t.: 0.7 g/l|
Gál Tibor Síkhegy Bikavér Grand Superior 2016
A few years ago, one summer afternoon, I went for a run in the vineyard with my dog. It was already early evening rather than afternoon, I dropped the car off at Almagyar and ran from there all the way to Síkhegy. I stopped there and that’s when I was struck by the soft summer breeze coming from the forest, a fantastic summer smell to bite into, and the flock of birds giving a concert. It may be an unimportant story, but it lives vividly in me. I was free and enjoying all the beauty of this area.
Síkhegy Grand Bika is the counterpart of Pajados, maybe a bit like coffee, if Pajados is light roasted, then Síkhegy is definitely dark. Plums, blueberries, cherries, cloves, pink pepper and coffee. Spontaneous fermentation in wooden vats, 14 months in 500-liter oak barrels, 20% new barrels.
Very elegant, sophisticated wine, progressive idea. A really great wine. Just enough of everything, but everything with an amazing accent. It tumbles, catches, lets go, takes off, takes you again. A pyramid placed on a head standing on a needle point.
Tibor Gál wines are made with the philosophy that the best things in life - including wine - should be enjoyed and appreciated. Our passion is to create wines that are unique, harmonious and exciting with every sip.
We strive to be innovative with our wines but follow tradition. We respect the nature that provides homes for plants, so we aim to minimise our harmful impact on the environment. We have embarked on the path of organic viticulture and this journey has meant and taught us a lot.