Sparkling Wines

sparkling

Apart from the long established Törley Sparkling Winery and another winery called Garamvári, sparkling wine is a relatively new phenomenon in Hungary – however it is more then popular. Wineries all over the country recognised the charm of the bubbles, so now winelovers can enjoy a fully wide range of méthode traditionelle sparkling wines, some of them of really great quality. Start a journey of Hungarian bubbles!

5–10 Euros
Buborzci 2015
Buborzci 2015

BUBORCZI 2015

This wine is a unique exciting blend of the peachy acidity and lightness of Müller Thurgau, the fruity floral aromas of Tramini and Irsai Olivér’s perfumed, elderflower notes. Fine bubbles caress the palate, while its fragrant fruit character and lively acidity make this wine the refreshing drink of the summer.

10–20 Euros
Prestige Brut
Prestige Brut

KREINBACHER PRESTIGE BRUT

Golden apple, lime and grapefruit on the nose. On the palate really full bodied, layered, and the beautiful harmony of the components signs that Kreinbacher Prestige Brut is the most outstanding wine of the estate. Wonderful perlage of refined, tiny bubbles and nice mousse pamper the tounge and the palate. Fresh and matured at the same time, firm acidity with an extremely long finish. More then remarkable sparkling wine for those who expect not an occasion, but a ‘prestige experience’.

20–40 Euros
Sauska Extra Brut
Sauska Extra Brut

SAUSKA SPARKLING WINE / EXTRA BRUT

Pale yellow. The wine`s backbone is bold Furmint completed by the fragile Hárslevelű and the elegant Chardonnay. Intensive, tiny bubbles, stunning minerality and a pleasantly long finish. Great aging potential.

N/A
Patricius Sparkling Wine Brut
Patricius Sparkling Wine Brut

PATRICIUS SPARKLING WINE BRUT

A terroir sparkling wine made by traditional method shows the characteristics of the volcanic Tokaj soil. Hárslevelű, Furmint and Yellow Muscat blending. The fruity notes of Hárslevelű and Yellow Muscat are nicely completed by the amazing acidity of the Furmint and the signs of bottle fermentation and ageing.

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