Bukefal Vranec 0.75 l
100% Vranec, aged 12 months in oak (14.5% alc). Gold Medal winner at Concours Mondial de Bruxelles 2025. Powerful and deep, with rich aromas of ripe blackberry, plum, dark chocolate, and subtle spice. Bold, velvety, and crafted with timeless precision by winemaker Lazar Ristov.
Wine Specifications
| Wine Type | Red |
| Vintage Year | 2022 |
| Alcohol | 14.5% vol. |
| Grape Varieties | Vranec |
| Region | Tikves wine region |
| Bottle Size | 750 ml |
| Awards | GOLD - Concours Mondial de Bruxelles 2025 |
| Brand | Lazar Winery |
| Availability | Available |
About This Product
Bukefal Vranec 2022
Premium Dry Red Wine | 100% Vranec | Tikveš Wine Region
Bukefal Vranec is a powerful, bold, and majestic expression of our winemaking philosophy, crafted to showcase the ultimate potential, structure, and untamed spirit of our finest indigenous variety. This exceptional 2022 vintage, masterfully aged for 12 months in selected oak barrels, earned a prestigious Gold Medal at the Concours Mondial de Bruxelles in December 2025, cementing its status among the world’s elite wines.
The wine commands attention with its deep, intense opaque ruby-red color. The bouquet is remarkably rich and complex, unfolding layers of ripe dark berries, wild blackberries, and dried plums, beautifully integrated with sophisticated notes of dark chocolate, roasted coffee beans, and sweet vanilla spice from the oak. On the palate, Bukefal is full-bodied, robust, yet incredibly velvety, featuring bold but smoothly integrated tannins and a balanced acidity. The high alcohol content (14.5% alc.) is seamlessly woven into a massive, warming structure that leads into an exceptionally long, memorable, and elegant finish. Guided by the hand of chief winemaker Lazar Ristov, Bukefal Vranec is a triumphant journey through the peak of our terroir.
Serving Suggestion: Best served at a temperature of 16–18°C. Decanting for 30–60 minutes before serving is highly recommended to fully unlock its complex layers.
Food Pairing: A perfect match for premium cuts of red meat (ribeye steak, slow-roasted beef), grilled venison or wild game, traditional rich clay-pot dishes, and intense, mature hard cheeses.
