As part of our country wine tour in May, we visited the Szekszárd region. In addition to calling major winemakers, we participated in the tasting of gold-medal wines of the Szekszárd region.
Our first tour led us to the Bodri Cellar. The headquarters of the property – which includes the winemaking facility, a restaurant and a wine-judgment center – is located among the quiet hills of Szekszárd, in Faluhely-dűlő.
Before tasting their wines, we took a guided tour around the facility and listened to a lecture on the history of the cellar. The entire complex is built deep inside the loess hill.
All stages of the winemaking procedure are accommodated here: from processing grapes to the aging cellar. We admired the awesome architecture and modern winemaking solutions, which provide ideal conditions for making high-quality white, red and rose wines.
After the walk we were invited to a light lunch, offered on the terrace of the restaurant. The atmosphere is very pleasant; there is a lake in the center of the property, surrounded by buildings.
Although we sampled some of their wines offered with the lunch, we couldn’t taste the entire range due to lack of time.
The main growing areas of the facility are located in Faluhely-dűlő, Gurovica and Csötöny valleys and in Gesztenyés dűlő. The clay and loess soil of the area is extremely suitable for growing grapes of heavy body reds.
Lots of vine varieties are grown in Bodri Cellar. Kékfrankos is cultivated on half of the property, the remaining land is shared by the following varieties: cabernet sauvignon, merlot, cabernet franc, kadarka, rose-kékfrankos, pinot noir, olaszrizling, sauvignon blanc and Rajna Riesling. Although wines of Bodri are dominated by reds, such as kékfrankos, kadarka and the cuvee (bikavér), based on the above varieties, they produce excellent, fruity white wines and refreshing roses as well.
Bodri Cellar was established in 1999 by – and named after – István Bodri. The entire family is engaged in managing the cellar, but specialists are also employed in various areas (winemaking, grape growing, gastronomy). Vines were planted between 2001 and 2008. The almost 2000 sqm bottling and aging facility – capable for receiving 300 visitors – was built later. Since 2010 the property can provide accommodation too; the rooms combine Hungarian folk style with modern technology. In the restaurant guests can taste traditional Hungarian dishes and sample local red wines. Most of the Cellar’s wines are sold on the domestic market, but export is also growing: significant volumes were sent to Germany, the United Kingdom and China.
Web: Bodri bor
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