Gróf Buttler Winery

grof buttler winery logo


Gróf Buttler Winery grow vine on 36 hectares of land and their wine is exclusively made from the grapes harvested on their own cultivated vineyards, on Szarkás hill and on Nagy-Eged hill. Nagy-Eged hill, a special territory regarding its location and its soil composition, is a true Grand Cru terroir. The plantations extend up to 501 metres above sea level, making them the highest vine plantations in Hungary. Its complete southern exposure, the 20-30% gradient of the slopes, the particularly gritty, limestone-based soil as well as the continuous air flow all contribute to the develeopment of a special microclimate.
Vine density is between 6,000 and 10,000 vine per hectare, and you can find the traditional lowhead training system with short spurs vines with stakes, as well as low and mid-height cordon in the vineyards. The yield is extremely low, often not more than 30 dkg/vine.
Gróf Buttler wines are produced by traditional winemaking methods, preserving the values and the exceptional quality of the grapes. Particular attention is paid to the integrity of the grapes during the harvest as well, and this approach is upheld throughout the entire processing stage. After the small-box manual harvest, skipping the sqzeezing and the straining process, they destem the blue grapes, gently crack the grapes, then ferment them in vats with hand-made punching down. After the maceration, the free run juice is drawn off and mellowed in excellent quality oak barrels.


According to the legend from Cheb, the name bull's blood comes from the Turkish period (1541-1699), when István Dobó, the captain of Cheb Castle, had red wine brought up from the cellars to strengthen the warriors in the fight against the Turks attacking the fortress. When the Turks saw the red liquid running down their faces and the warriors gaining strength from the drink, they thought that the enemy was drinking the blood of bulls. They did not dare to fight them any more. The legend is hardly true, as only white wine was produced in Hungary until the time of Turkish rule. The Kadarka grape variety and the red wine production technology with maceration were spread in this region by the Serbs fleeing from the Turks, and it is thanks to this that red wine grape varieties gained more and more ground.

Eger Bikavér (Bull's blood) is a blend of different red wine varieties from the Eger wine region, in which no character of any of the related grape varieties may dominate. The production of the Eger Bull's Blood looks back on a history of almost 130-150 years. It used to be a full-bodied, strong wine based on the Kadarka grape variety, but phylloxera and the structural changes that followed the world wars and are still ongoing today have also left their mark on the character and composition of the bull's blood. Today, Eger bull's blood is characteristically a blend with varying proportions of Hungarian wines such as Blaufränkisch, Portuguese, Kadarka and international varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot and more recently Pinot Noir and Syrah.

The modern Eger bull's blood is a full-bodied red wine, determined by the climate and conditions of the Eger wine-growing region, with medium to high tannic acid and alcohol content, beautiful acids and a characteristic spicy and fruity aroma. The name "Egri Bikavér" is a protected quality wine registered in the EU with a geographical indication, its production method is regulated and controlled, the name may not be used by wine growers outside the Eger wine region.