Gilvesy Pezsgő Sparkling Furmint Brut Nature 2019
  • Furmint
  • Organic, Sustainable, Vegan-Friendly, Volcanic
  • Medium Bodied
  • 750ml
  • 11.5% alc./vol

Gilvesy Pezsgő Sparkling Furmint Brut Nature 2019

Lake Balaton, Hungary
$52.00per bottle ($312.00per case)
6 bottles per case
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Delicate & Creamy

This product is offered online and at select LCBO retail outlets through the Destination Collection program. Should you require assistance finding stock, don't hesitate to reach out to us at  info@npwines.com. Additionally, if you utilize NPW's services to source a case(s) for delivery, please be aware that shipping takes 2-3 weeks from the time of ordering.

Winemaker and proprietor Robert was born in Canada and grew up on a farm, though his family is originally from Hungary. After some years working as an architect, he found his passion in winemaking, and relocated to his grandparent's home country to start a winery.

The estate is located just a few kilometers north of Lake Balaton, near Mount Saint George. This is an ancient and little known volcanic butte in Europe’s Pannon basin. Mount Saint George is cloaked with vineyards, both old vines and more recent plantings, many of which are being cultivated organically. Robert Gilvesy's goal in the vineyard and with wine culture is to authentically preserve and express the unique character of the mountain through his wines.

This sparkling is made from Furmint grapes sourced from the organic Váradi vineyard. Aromas of white-fleshed and citrus fruit with hints of toast. Delicate on the palate with a creamy texture, fine bubbles and yeasty notes complementing the aromas. A great example on how Furmint is well-suited to make sparkling wine, especially from volcanic soil.

Furmint complements herb-crusted poultry or fish. You can also try it with delicate Asian dishes like sushi or pan-fried dumplings.

Press Reviews

Wine Align

90 points -John Szabo, MS

Pure furmint, made from grapes harvested in the first pass through the vineyards in early September, leaving bunches for the still furmint to hang a little longer, essentially a late 'green' harvest. Spontaneous ferment of the base wine, usually no malo, though not actively prevented. Secondary fermentation is done at Garamvári in Budapest; zero dosage. The nose offers a fine mix of fresh fruit and evolving yeasty-autolysis character, but this falls very much on the youthful and fresh side of the spectrum, discreet and elegant. Acids are sharp and tight in the varietal idiom - this bottling spent 24 months on lees, though bottles remain undisgorged, and I look forward to tasting one of these more yeast-influenced bottles in future, which will surely add to the complexity as well as a bit of fat and protein on the palate. Effervescent is fine and refined in any case, and length is very good. Well made bubbles. 3000 bottles made. Tasted July 2023.