Pezsgő, as Hungarian sparkling wine is known, fits well into the elegant style that Tokaji wines typically represent. So it is no surprise that in recent years an increasing number of local wineries have come forth with their own sparkler. Almost without exception they are traditionally made, dry wines. And Degenfeld is among this group of trailblazers though, our barrel-fermented base wine makes ours somewhat different. And, according champagne expert, György Márkus, it is one of the best in the region.

The 2011 currently on the market was made with 3 grams dosage and we may also try versions not yet commercially available – another exceptional possibility for those who register in time. And it’s also possible that not only Degenfeld sparklers will make it onto the line-up…

  • Time: 9 am, Saturday 18th October 2014
  • Venue: tasting room in the winery
  • Limited to 20 participants
  • Prior registration is necessary (on the “Register” page of this website)