2018

brut

80% furmint, 20 % pinot noir

Tállya

blending the fruits of several vineyards

60 q/ha

mid height cordon

End of August

Grapes intended for sparkling wine are harvested each year for the first time in order to: so that the fruit retains its bright acidity and does not rise too much high sugar content. After berrying and quick pressing with yeast specially developed for sparkling wines, directional conditions ferment. A few months for champagne it is carried out after maturation in containers. Traditional champagne making we keep the wine on a lees for about a year, and then we go to the market before disgorging it.

raspberry l currant I bubble From the fruits of furmint and Pinot Noir grapes méthode traditionnelle method made by brut rosé champagne. Vibrant pink-colored, with a yeasty smell, brut champagne made using the Méthode traditionnelle process. In taste, the red berry fruits, raspberries, cherries and cherries predominate, a little mixed with tangerine peel and minerality. The tiny, creamy bubbles They remain in the sip for a long time.

13 % V/V

6,4 g/l

0,7 g/l

0,75 l