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

TÖRLEY Tokai Brut

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

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