Even though the blend in any given vintage is made from the same base wines as in the case of the 0.75-litre bottles, a long period of ageing traditional method sparkling wines in magnum bottles will result in fresher, richer wine with a finer mousse. The only reason for this is the size difference: the neck of the normal and the magnum bottles are the same, while magnum bottles have double the volume, thus for the same amount of sparkling wine they have half the amount of oxygen. The lesser amount of oxygen significantly slows down the secondary fermentation – by about 10 days – during which time newer, more complex aromas can form. The effect can also be felt during ageing – traditional method sparkling wines in magnum bottles develop slower, thus they keep their freshness perfectly, even after a longer ageing period.

It was disgorged after three years of bottle ageing. It’s fresh and elegant, with juicy fruit, a little vanilla, soft bubbles and an endlessly long aftertaste.

Composition: 64% Chardonnay, 21% Furmint, 10% Pinot Blanc, 5% red wine (Kékfrankos)

Dosage: 7 g/l