All we want in the heat of the summer is refreshment. Wines with bubbles are given by God to ease the sweaty hotness and make us fell better. Vylyan pét-nat, Giorgio Furmint (and Yellow Muscat) frizzante from Patricius in Tokaj, Paulus sparkling from the unknown Generosa, Béres aerated sparkling and an organic pét-nat from Kristinus.

Experiment of the experimental

Vylyan Vineyard and Winery has recently introduced its new chief winemaker, Sándor Tóth and the young professional presented two new products immediately. One is a higher category, barrel aged, complex, creamy rosé wine, while the other is pét-nat, the trendy, natural, unfiltered bubbly wine. The estate has released two pét-nat wines, a white made of Olaszrizling, Rhine Riesling and Chardonnay and a rosé from Pinot Noir, Kadarka, Kékfrankos and Merlot. Unlike the traditional pét-nat, Vylyan version is slightly different: they disgorged the bottles by hand. The result is a “naughty”, yet enjoyable white and rosé, both abundant in fruity flavours. Vylyan pét-nats are available only at Vylyan Terrace in Kisharsány (Villány)

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Italian charm in Tokaj

Patricius Winery is famous for its single vineyard dry Furmint wines and the noble, multi award winner Tokaji Aszú wines, yet the estate wants to entertain winelovers with something ultimately refreshing and easy to understand. Giorgio is a semy dry aerated sparkling wine (with 9.1 g/l residual sugar) and is made of Furmint and Yellow Muscat, fermented and matured in stainless steel tank. “The intense fruity aromas of Muscat Blanc and nice acidity from Furmint are the basis of this refreshing, softly sparkling frizzante. It contains light and elegant residual sugars that are followed by long-finished citrus flavours.

It will freshen you up anytime and anywhere, when consumed well chilled.”

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Generosa – the solution when flavours are needed

The Hungarian Generosa is a cross between Ezerjó and Piros Tramini (Savagnin Rose). This pink-berried cross was obtained in 1951 by Bíró Károly in Hungary and christened Generosa in 2004. Paulus Wine House is the first – and probably the only – to make sparkling wine of the variety. Paulus Generosa Extra Dry is a sparkling wine made by Asti method with fermenting must. “The world’s first sparkling wine made of Generosa variety. The vinification method is known as ‘Asti method’. The sparkling wine shows all the distinct notes of the variety both on the nose and on the palate – floral and grapey with vibrant acidity. Due to the process and the variety the wine promises a unique, adventurous experience from the very first sip.”

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The silver shine of the Moon

Béres Vineyard and Winery has a successful wine called ‘Naparany’ (The Gold of the Sun). An outstanding dry blend of Furmint and Hárslevelű. Soon its semi dry sister, ‘Holdezüst’ (The Silver of the Moon) was released with 14.5 g/l residual sugar. And the latest of the family is the sparkling Holdezüst, an aerated version on Holdezüst Cuvée – though with less sugar, only 5.7 g/l, thus in the ‘dry’ category. “Fresh, exciting, refreshing sparkling wine with fruity nose, crispy acidity rounded by a touch of residual sugar.”

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Organic pét-nat from Zenit

Zenit is a Hungarian crossbreed grape variety that inherits subtle florality from the Bouvier and distinctive acidity from the Ezerjó to produce a tantalising sparkling wine. Kristinus Wine Estate cultivates the vineyards according to biodynamic principles, the certificate is soon to arrive, however organic certification has already been obtained. Kristinus Zenit Pét-Nat “has a complex nose: lime and floral hints reminiscent of spring, grapefruit, ripe yellow apples, apple chips mingling with hints of herbaceous grasses. The intense wine-yeast contact during the winemaking process gives this sparkling wine not only yeasty, rye bread notes but also a silky texture. Its smoothness is subtle, soothing the tongue with a slight creaminess on tasting balances the sparkling wine’s lively acidity and refreshing astringency on a medium finish.”

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