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Champagne

Nice selection of the finest Hungarian sparkling vines. These products are unique, and quality. with 10-11% alcoholic content. Discover Europe’s best quality products. Most of them are from the TÖRLEY champagne winery. These products will allow insights into Hungary’s champagne culture. Also good to know, that they are best served between 4°C and 8°C.  You can find sweet and semi-dry products as well. Celebrate your success with our product selection.

Give it a try, you will be surprised. Our sparkling wines are very tasteful, crisp, and refreshing.

If you would try out more of our finest alcoholic drink selection, let’s have a look around our spirit page HERE

 


József Törley founded his champagne winery in 1882. Törley continuously developed its factory and the technology of making champagne, for example it was the first to introduce the process of de-icing (degorming). As a result, its plant has become the most modern champagne factory in the country. The factory continued to flourish after the death of the founder, under the direction of the heirs, and by 1910 had reached an annual production of two million bottles. The company still maintains its market-leading position in Hungary.

In our offer you can find:

Torley Charmant Rose Doux: Easy and pampering! With a pink tint and intense, fruity scents, it flatters rosé champagne lovers. Fresh in taste, the harmonious acids form an ideal unity with the fruity character. Ideal for light, strawberry, currant desserts and cakes.

Charmant doux: The most popular member of the Törley champagne family is the “black labeled”. It is characterized by a sparkling color and playful bubble strings. In its aroma and taste, the sweet fruits carry the prime. We can also offer it as an accompaniment to desserts, cakes and fruit salads!

Muscateller doux: For lovers of sweet muscats! It is characterized by beautiful, elegant fruitiness and a real fragrance. Intensely juicy, clean taste, it carries the world of sweet spicy aroma of ripe grapes. It harmonizes well with white flesh fruits, ice creams and desserts.

Torley Talisman dry: For more than 100 years, it has been a favorite of consumers, the most original Törley. The flattering fruity scent is complemented by a hint of spiciness. The taste is characterized by freshness, the multitude of bubbles dissolves gently in the mouth. It is an ideal accompaniment to cheeses, salads and seafood.

Champagnes, traditionally bottled - made by the classic or traditional process - are excellent casual and festive drinks.

Unlike wines, cork-based champagnes should always be stored upright because a much higher carbon dioxide content than wines dissolves unwanted flavors from the cork.

The ideal consumption temperature for white champagnes is 4-7 degrees Celsius, and for rosé and red champagnes 7-10 degrees Celsius.

Champagne should not be refrigerated as it cannot withstand sudden temperature changes.

Champagne should always be opened among the guests, either silently or with a slight hiss. It should be popped up only at New Year’s greetings and on some particularly fun occasions.

The so-called traditional champagnes, born in the Champagne wine region of France, enjoy the highest prestige. All this is due to the labor-intensive, complex and lengthy manufacturing process and the high quality that can be created in this way.

The relatively high acidity and the aroma with not very strong primary fruitiness are important for an elegant end result. Another important factor is the lower alcohol content of still wines, as this element will still increase throughout the champagne making process.

Most champagnes are made from a blend of many years' base wines, in order to ensure a balanced quality from year to year.

The base wines are selected and blended, following with a second fermentation. This is called second fermentation because a fermentation has already taken place to make the stum a dry wine. However, the dry wine is now bottled together with the so-called liqueur de tirage, which is then sealed with a crown seal, which is also used on beer bottles. Tirage liqueur contains sugar and yeast, which initiates re-fermentation in the wine.

The purpose of the second fermentation is to get carbon dioxide into the wine as a by-product of the fermentation, which provides the desired bubbles. At the same time, of course, the alcohol content of the wine, which can now be called sparkling wine, also increases.

After the second fermentation, they lay the bottle to ensure good storage conditions. This should last for at least fifteen months. After the yeasts have done their work during the second fermentation and no more sugar remains in the wine which feed them, their lives end; at the same time, they remain in the bottle as part of the broom, and due to the long contact of the wine with them, so-called autolytic flavors are created.

Of course, we don't want to consume our champagne with sediment floating in it, so the next important step is to burn it and remove the broom from the bottle. To do this, the sediment is shaken up to the neck of the champagne bottle.

Then freeze down the neck of the bottle, making the broom removable. However, the missing quantity of liquid must then be replaced, in which case the final sugar content can be adjusted using a so-called liqueur d'expédition or expedition liqueur, which is a solution of wine and sugar.

Many consider Dom Perignon to be the inventor of traditional champagne making, and while he has indeed done much to develop the method, it is not his glory alone. We must remember the merits of Madame Clicquot, who, in addition to inventing the shaker, can also be honored for creating her first vintage and rosé champagne.