Sparkling Furmint, by Gilvesy
You might be someone raising eyebrows to a good quality Hungarian sparkling? But believe us, this grape is an absolute hero in Eastern Europe. It’s making waves in everything from sweet and dry wines, to stunning sparkling wines.
Made in the same way as Champagne – the traditional method - where the second fermentation happens in the bottle. So you get those classic bready, yeasty notes, just like a good Champagne. But here’s where it gets really interesting: the volcanic soil of Badacsony. It’s mineral-rich, which gives the wine a salty kick that makes the fruit flavours pop. Add in the grape’s natural acidity, and you’ve got a sparkling wine that’s perfectly balanced.
Why we chose it?
Honestly, I’d put this ahead of plenty of Champagnes – for taste and quality, but especially for value. Tell your mates.
Read on...
Furmint
Furmint is a very versatile grape. In a similar way to Chardonnay, its neutral profile compliments additional flavours created from winemaking. Its famed for outstanding Tokaji sweet wines, but is now producing outstanding sparkling wines. Serve well chilled and do a blind taste on your friends? Champagne anyone?
Gilvesy
Robert Gilvesy promotes a low-intervention, terroir-driven wine making philosophy. Which is to say, he impacts the wines as little as possible during the winemaking process. With the aim of producing wines which taste of the natural minerals from the volcanic soil and flavours of the grapes.