Hungarian product

Citrus fruits, white flowers and biscuit – enticing aromas line up in the nose. Chardonnay ensures a fresh and elegant style, the pleasant bitterness of Furmint appear in the background. Grapefruit, lime and stone fruits arrive first on the palate, followed by quince and autolytic notes – toast and roasted almond. Vivid and soft, with distinctive saltiness at the end. The dosage ensures an ideal balance. Fine choice for each and every occasion.

Fine aromas in the nose start with apple, flowers and linden honey. The fruitiness on the palate is dominated by citrusy notes, especially grapefruit and pineapple. A touch of vanilla and pastries also appear in the background. Fresh, but quite round sparkling wine that offers a pleasant effervescence and shows some mineral, salty character in its aftertaste. The optimal dosage makes it an excellent choice in gastronomy.
Blend: 59% Furmint, 22% Pinot Noir, 19% Chardonnay
Ageing: minimum 18 months
Dosage: 15 g/litre
Serve chilled at 8-11 °C and consume at a temperature of 10-11 °C.

We, at Barta, only make a pezsgő, that is, sparkling wine in vintages that perfectly suit the purpose – and 2017 was exactly such a vintage. It was an ‘easy’ growing season with limited pest pressure and a long, sunny days that ensured good phenolic ripeness and balance in the grapes. The Furmint base wine had high and fine, fresh acidity, along with minerality and elegance. Secondary fermentation took place in the bottle, and the wine was aged on the lees for 3 years before disgorgement.
Technical details
Alcohol: 12%

Alcohol content: 12.5%
High quality champagne made by traditional bottle fermentation and maturation.
Tradition Method
Degree of dryness: BRUT

For the subtle aromatic notes, the Yellowtail was chosen as the base for this handmade natural Pet-Nat made with Method Ancestral. The essence of this technique is that after a few hours of skin contact, the fermenting juice is bottled, which is how we find these fine, natural bubbles in our glass. Open carefully! Cool it well before popping it open.

Real natural champagne, the dosage contains 0 gr of sugar. The base wine is 53% chardonnay, 21% furmint, 18% pinot noir, 8% pinot blanc. Disgorged after 18-22 months of maturation. It smells of nuts, white-fleshed fruits, pineapple, then notes of aging, biscuity, buttery, delicate brioche, which is also reflected in the taste. Strong acids on the palate, non-obtrusive bubbles, long finish.

The aroma is fruity, with notes of ripe pear and butter. Beautiful floral ornamentation, nice acid structure, lively, distinct sparkling. The taste has notes of autolysis. Very long finish. It has a determined, robust style.

Bottle-aged rosé champagne with a fresh taste and high potency.

This champagne sweeps us off our feet with its pale peach blossom color. In its fresh, pink flowery, red berry fruit aroma, we immediately recognize notes of currants and pomegranates, and then there is a little rose pepperiness, just for fun. Its beading is persistent, the bubbles are small and silky.
The taste is pleasant, fruity and spicy. We get everything in the taste that was promised in the aroma, the sip is lively and refreshing, and although the aftertaste is a little sweeter than we would expect, the spiciness also favorably counterbalances this.

A very lovable, unique, memorable champagne, it really shows its beauty with food. Maybe, but you don't have to prepare a complete course for it, it's enough if you have some fresh cheese or some good Spanish ham on hand; the harmony will still be perfect.