Elmúltál 18 éves?




Are you at least 18 years old?

MÉTHODE TRANSVASÉE

The sparkling wines made by this technology are usually fermented and aged in 1.5 litre, so-called magnum bottles. The sparkling wine spends at least 9 months in the same bottle until the sediment is removed, but some items take even longer, up to 18 months. 
Characteristics: its aroma and taste presents notes of bottle ageing.

DISTINGUISHING FEATURE: THE SPARKLING WINE FERMENTED AND AGED IN THE BOTTLES. AFTER THAT, THE CONTENT OF EVERY BOTTLE IS POURED INTO A TANK, WHERE IT IS EVENED OUT, SO THAT THE OVERALL QUALITY WOULD BE EXACTLY THE SAME.

Our Transvasée sparkling wines

TÖRLEY Tokai Doux

The Process

Base wine preparation and filtering.


  • Adding the tirage liqueur (sugar: 24 g/l), adding yeast culture.
  • Filling into 1.5 l (Magnum) bottles, sealing with crown cork.
  • Fermentation at 12-14 oC. It begins 2-3 weeks after the bottles were filled, and it takes 2-3 months.
  • The ageing takes another 10-14 months.
  • The bottles are drained into a tank in a closed, pressurized system, keeping the carbon dioxide content intact.
  • Adding the expedition liqueur, adjusting the sweetness to match the level marked on the label.
  • Removing the sediment (devitalized yeast organisms) by filtering.
  • Filling the bottles, packaging