Palate
Fine bubbles, revealing tantalizing notes of fresh lemon, green apple, and earthiness. This bone-dry, organic, and vegan creation echoes the elegance and complexity of the finest Champagnes, blending subtle hints of brioche and toasted hazelnuts for a luxurious indulgence.
Growing Conditions
In Lake Balaton's volcanic hills, Hungary, a family-owned, eco-friendly estate flourishes amid national parks. Volcanic soils, pristine lake, cool climate, and pure air conjure magic for Nemesgulacs vineyards. Tiwari House nurtures 2.5 ha of rare white grapes Kéknyélu & Budai Zöld, side-by-side for cross-pollination, creating their Prestige Cuvée.
Harvest
Cold winter with sunny spells, a warm and dry spring, summer with some chilly nights, followed by average rainfall and favorable harvest. Hand-picked on 21-Sep. Very low yield of 0.28Kg per m2.
Winemaking
After a very delicate pressing of the grapes, the must underwent spontaneous fermentation for 15 days in steel vats at controlled temperatures. Employing the classic method, bottle fermentation began in March, progressing slowly in the cellar for 9 months at 13°C. The wine then aged gracefully in the bottle with lees for 30 months.
Aging
Base wine 3 months in concrete tank, Sparkling wine 3 years on lees in bottle
Food Pairing
Oysters, Caviar, Scallops, Percebes, Abalone, Pufferfish
