SPARKLING SAUVIGNON BLANC PRE-ORDER (6 bottles)

€49,41
Quantity:

Our first sparkling wine reached a prominent place on the list of Winelovers 100 - A 100 Best Hungarian Wine. Although the first vintage sold out in less than half a year, we are already working on the next batch. If you missed the first one or can’t wait for the sequel we have come up with a pre-order option for you. Be one of the first to taste the new release!

Order 6 bottles now at an introductory price and get them delivered to your door immediately when they are ready to go. Expected to be released in December 2020. The exact delivery date will be discussed via email.

Personal favorite

“We experiment a lot with Sauvignon Blanc, trying to discover its possibilities, because we want to push the boundaries of the variety. Every vintage inspires us to try a new approach.”

Sándor Mérész

chief winemaker

How it’s created

fermentation from must in a pressure-resistant tank, and then 2 months of maturation

Year Competition Result Date
NV Winelovers 100 Best Hungarian Wines 2020 No. 39 Overall & No. 2 Sparkling Wine – “The mousse is not overbearing, therefore the mouth is silky. Made with good taste, a special tasting experience is guaranteed.” September 2020
NV Wine Align (Canada) - John Szabo MS 88 points - “An uncommon sparkling sauvignon blanc, a variety not used for the genre […] it’s an engaging, clean, well-made bubbly for current consumption.” July 2020
NV VinCE Prosecco and Tank Sparkling Wine Test 16 points - “On the palate, a refreshing sip, rather tight structure, good intensity and proportion, made with good taste; a delicious champagne with pronounced vegetal-floral notes, a great balance.” June 2020
NV GUSTO “It has the classic aromas of a Sauvignon Blanc: elderflower, freshly cut grass, nettles, but also white and purple flowers, and even some peaches.” March 2020
NV Mundus Vini Spring Tasting 2020 Gold February 2020
NV Borrajongó Blog 5 points - “A typical Sauvignon, with elderflowers, tropical fruity, citrusy aromatics, firm acids in the mouth complemented by a little residual sugar.” December 2019

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