2019 Méthode Traditionnelle

The back label only serves to make the Serbian authorities happy and gets us the export paperwork we need. The actual wine is a Mézes Fehér fresh base wine – no maceration and simply pressed into tank. This ages for a year until roughly 15% of 6-day skin contact Olaszrizling must is added to start the secondary fermentation. Oszkár decided not to disgorge and leave the fine lees in the bottle. It therefore needs a little TLC before drinking. The best way to do this is to chill it upside down and have all of the lees collect in the neck. It’s crown capped, so just put it into a bowl of water upside down, open, blow out the lees, put back upright, and you’re
ready to go. It’s extra brut in terms of sugar (less than 2 g/l), it’s got plenty of stuffing and the bubbles are traditional method rather than pét-nat. Once disgorged, it’s lost its protection and is best consumed in one go.