Sparkling Wine on the Lake Balaton
We love champagne! Hence the family anecdote that ultimately led to the establishment of the winery. We’ve mentioned a lot that if we already consume so much champagne, it might be more rewarding to make our own, to the delight of both ourselves and our friends.
The year 2014 entered the history of Hungarian winemaking as one of the most difficult vintages of the last decades. Unfortunately, it was a rainy year therefore we found ourlseves in difficult position where we had to decide either saving the healthy part at an earlier stage or letting go the vintage.
We choosed the first, therefore with an early harvest we were able to process 40% of the Riesling and Müller-Thurgau grapes. The early resulted a higher acid and lower alcohol content, making the grapes suitable for making an excellent sparkling base wine. After the fermentation of the base wine, our champagne matured in the bottle for more than two years, smuggling wonderful flavors and aromas into the sparkling wine.
Although we owe our first sprakling wine to a force majeure, the following year we have consciously timed the harvest making the yellow muscat ideal for making sparkling wine. This is how our ‘Leopold’ sparkling wine was born in 2015, named after our first grandson. Playful, energetic and adorable, just like Leo.
With positive consumer feedback and a lot of experience in our pockets, we continued to work hard in the following years, which led to sparkling wine made of Zenit at Lake Balaton and Furmint, Hárslevelű in Tarcal. We`ve also put our latest plantations at service of our favorite drink. Our plantations at Lake Balaton have recently been supplemented with chardonnay, pinot noir and a German variety of kerner grapes, providing an opportunity for further experimentation with the aim of making the highest quality champagne possible.
There are few drinks in the world that are used more often on holidays than champagne. Birthdays, New Years, greetings, galas, consecration… etc.
To put it simply, it is a base wine that has been bubbled into it and thus foams when it is filled, catching a light tingling and uplifting feeling meahwhile slipping donw our throats. But how does the bubble get into the bottle?
The traditional method (Méthode Traditionelle – or even the term Methode Champagne used to be allowed) is the second fermentation in the bottle. This is the only way to provide our champagnes with premium quality.