Pezsgő (Traditional Method Sparkling)

Hungary’s bubbly history is as effervescent as the wines themselves. In the late 19th century the country was a powerhouse of sparkling wine, producing millions of bottles of Pezsgő and rivaling Champagne.

After decades of decline, a new generation has revived this tradition by focusing on quality and terroir‑driven fizz. The Etyek‑Buda district near Budapest provides chalky base wines reminiscent of Champagne, while volcanic Tokaj has emerged as an exciting hub where Furmint’s razor‑sharp acidity meets traditional méthode champenoise.

Furmint is the star of modern Hungarian sparkling, contributing a neutral canvas, sugar–acid balance and longevity. Winemakers often blend in Hárslevelű to add floral aromatics and stone fruit. Premium bottlings spend 24–36 months on the lees, developing rich, toasty notes while maintaining piercing freshness. Expect citrus, green apple and quince flavours, hints of honey or honeysuckle, and autolytic nuances of brioche and roasted almonds. Pezsgő is perfect for aperitifs, seafood and celebrations – a sophisticated sparkling that expresses Hungary’s volcanic soul.