“We harvested the Sauvignon Blanc grapes at full maturity and fermented the must in pressure-resistant tanks. The sparkling wine was aged on fine lees for an additional five months until bottling," says head winemaker Sándor Mérész.
The result is an elegant sparkling wine in the Brut category, containing 9 grams of natural residual sugar. This year's vintage comes out with a new image and a new name.