Pezsggyártás

Pezsgőgyártás is the Hungarian term for sparkling wine production. It encompasses the various methods used to create wines with dissolved carbon dioxide, resulting in effervescence. The most traditional and highly regarded method is the Méthode Traditionnelle, also known as the Classic Method. In this process, a base wine undergoes a second fermentation directly in the bottle, where yeast consumes residual sugar and produces alcohol and carbon dioxide. This trapped gas dissolves into the wine, creating fine bubbles. After aging on its lees, the sediment is removed through a process called riddling and disgorging.

Another common method for pezsgőgyártás is the Charmat method, also known as the Tank Method. Here, the secondary fermentation takes place in large, pressurized tanks rather than individual bottles. This method is generally faster and less labor-intensive, making it suitable for producing large volumes of sparkling wine. While it can produce excellent quality wine, the bubbles tend to be larger and less persistent than those from the Méthode Traditionnelle.

Transfer method is also employed, which combines elements of the first two. The secondary fermentation occurs in tanks, but the wine is then transferred to bottles for aging and riddling before disgorgement. The specific grape varietals used, fermentation temperatures, aging periods, and dosage (the amount of sugar added after disgorgement) all contribute to the unique character and style of the final pezsgő. Hungary has a long history of sparkling wine production, with regions like Etyek and Mór being particularly known for their output.