This is a type of wine from Villány, created on the initiative of the community. It aims to be light, fresh and laid back. Its name was created by a playful modification of the English word "ready" in which the "y" also refers to the "y" generation. It aims to showcase the cheerful, youthful face of Villány, with Portugieser playing the leading role.
The main constituent of the blend should be Portugieser (formerly Kékoportó) at 51-66%, together with varieties such as Blauburger, Kadarka, Kékfrankos and Zweigelt and only very small quantities of other permitted varieties. The varieties were selected to ensure that Redy is all about light, fresh red berries. These varieties, however, are not indicated on the bottle, as the wines should stand for consistency and style. It is primarily designed as a food-friendly, bistro wine, so It has to be bottled under screw cap and present a uniform appearance.
Villány has proved to be the home of serious, appealing, high-quality, full-bodied wines, for example Cabernet Franc (Villányi Franc), Bordeaux blends and other blends as well as some monovarietal wines. It is Hungary's southernmost wine region, which stretches over approximately 25 km. Most of its vineyards are located on the southern slopes of the Villány Hills, which boast diverse soils of limestone, dolomite and loess. It has a continental climate with prevailing Mediterranean influence. Portugieser is the second most planted variety after Cabernet Sauvignon. It is a harmonious red blend which showcases Villány's lighter, fresher, more cheerful face.
A red blend, whose basic message is lightness, freshness and drinkability. Portugieser is responsible for its fresh, red berry fruitiness, Kadarka peps it up with its spiciness, while Blauburger contributes depth of colour. These varieties err on the side of low tannins, resulting in light to medium-bodied wines. Zweigelt adds both spicy, floral notes and rich tannins, whereas Kékfrankos brings further complexity and depth. And we have not even mentioned the other permitted varieties.
The winemaker's own mark and the abovementioned criteria are the most important: medium-deep purple-ruby colour, fruity berry notes, some floral and spicy notes, fresh acidity and soft tannins. The main thing is for the primary aromas to shine through without undue oak influence.