PREMIUM SERIES


Our cathegory PREMIUM represents a higher quality. Into this cathegory we strived to fit the special taste and aromas coming from the makings of the South-Balaton varietals and from the distinct mediterranean microclimate typical of the wine district. Main characteristic of PREMIUM sparklings is that their base wine is not a cuvée; thus the noble features of the single varietals can be tasted in each gulp.


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BLANC FLEUR

 

CHARACTERISTICS

The grapes come from the single vinyard „Istvándi”, Pinot blanc plantation. The sparkling belong to the extra dry cathegory, with its 7 – 8 g/l acidity, 12 – 14 g/l sugar, and 12 % alcoholic content.
In 2009 it reached the top scores on the National Wine Competition, thus gaining a medal of gold, also in the forthcoming years in various contests.

 

BOUQET AND AROMAS

Flowery bouquet, slim and elegant appearance, refreshing acids, and dainty, pearl-like bubbles. Pinot blanc base wine is fruity, the citrus tastes and bouquet conjure up the mediterranean nights, cleanness of mountain springs

 

RECOMMENDED CONSUMPTION

Recommended as accompanying light dishes, vegetables, pastry, fishes and poultry, but it can stand alone as well, chilled to 6 – 7 C⁰. The acidic structure is light and agreeable, thus it is a very much liked sparkling type of the ladies.

TOKAJI FURMINT

 

CHARACTERISTICS

The grapes constituting the sparkling come from the loess plantations of the Tokaj Region; it yields continously from 1998 on, very much restricted.
The style of the sparkling is determined by the basic characteristics of the varietal. Character-based fruityness can be sensed alongside the dinamic acids. Several years of ageing, the perfect CO2 integration refines and rounds out not only the acids, but also shuffles the nose of sweety spices, like cloves and cinnamon. The formont type is an outstanding base wine, can be aged for long time, and changes its face and character depending on the soil.
In 2015 the gold medal winner wine of Hungarian Wine Show, and also of the Vinagora International Wine Competition. It achieved the title of The Sparkling of the Ministry of Foreign Affairs and Consulates. This sparkling accomodates itself well to heavier dishes, such as red meats, but it may serve well as partner for friendly chats.

 

BOUQET AND AROMAS

Quince, citruses, mango tastes and notes mingle in the taste.
Acidity 7 – 8 g/l, alcoholic content 12 %, sugar content 9 g/.

 

RECOMMENDED CONSUMPTION

Recommended to chill to 7 – 8 Cº.

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EVOLUTION ROSÉ

 

CHARACTERISTICS

The once considered pressing mistake side effect: the rose colour has conquered the world of sparklings. Garamvári Estate makes its rosé exclusively out of Pinot Noir, with a characteristic salmon-pink rosé tone.
Approximately 10 % of the plantations is Pinot Noir, thus coming across the opportunity of being chosen as one of the nicest sparkling base wines.
„Evolution” lurks at the elaboration of the grapes and new interpretations of the technological procedures. In each step the creator is directed by making the best possible sparkling.

 

BOUQET AND AROMAS

The characteristic features of Pinot Noir makes its presence in the taste as well as in the nose. Wild raspberries and wild cherries are felt right at the start, with their somewhat tart tasting notes. Subtle, yeasty, biscuity notes come forward a bit later from behind the fruits, but the dinamic, agreeable acids also make their way.
Its acidity is of 6 – 7g/l, alcoholic content is 13 %, the sugar is 9 g/l.

 

RECOMMENDED CONSUMPTION

Recommended for pasta, tomato dishes, duck and goose, lamb, chilled to 6 – 8 C⁰.

DON GIOVANNI

 

CHARACTERISTICS

He is the sparkling of the public. It is not made of one varietal, but is built ont he basis of the Pinot Blanc. The sparkling was born on the 250th anniversary of the birth of W.A Mozart.

 

BOUQET AND AROMAS

Subtly aged, pastry-like, yeasty nose with ripe exotic fruits; with its 24 g/l sugar content has become one of the favourites of the consumers. Its been claimed over and over by the public through the years.

 

RECOMMENDED CONSUMPTION

Recommended for apéritif, for soups, frutti di mare, and pastry, chilled to 6 – 8 C⁰.

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