Etyeki Pezsgő
Styles
Principal grape varieties
Terroir
Natural factors
- The soils of Etyek are characterised by high-limestone barna erdőtalaj over a mészkő bedrock, mixed with lösz and loam.
- Cool hill-country climate: mean annual temperature 9.5–10.5 °C, annual rainfall 650 mm, falling mainly during the growing season.
- Persistent north-westerly winds bring cool air masses, promoting the retention of fresh acids in the grapes.
- The mészkő-based soil, mixed with lösz and loam, imparts high yet well-integrated acidity to the sparkling wine.
- The low temperatures and humid air of cellars carved into mészkő favour extended lees ageing in bottle.
Human factors
- Sparkling wine production: a winery established in Budafok in 1882, recognising the outstanding suitability of Etyek grapes as base wine.
- Etyeki Pezsgő: exclusively traditional method, minimum 24 months' ageing, maximum 12 g/l residual sugar (brut), from four Burgundian varieties.
Product characteristics
- After ageing, the wine is characterised by biscuit and bread-crust notes, velvety bubbles, harmonious acids, and a long finish.
Terroir / wine link
- Mészkő bedrock combined with lösz/loam yields high yet integrated acidity; north-westerly winds preserve fresh acids in both the grapes and the finished Etyeki Pezsgő.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-HU-02772
- Official trade body site — Etyek-Budai Borvidék Hegyközségi Tanácsa