Kreinbacher has pulled out all the stops to make traditional method sparkling wine in Somló to become the leader of the Hungarian sparkling wine movement. Not only did Kreinbacher bring in French savoir-faire in the form of Christian Forget, who is the cellar master of premium Champagne house Paul Bara, it also utilizes the best in French technology, such as the Coquard presses used in Champagne, from where the yeast also comes. Thirty percent Furmint, seventy percent Chardonnay, with 18 to 22 months on the lees for the second fermentation in the bottle, and dosage of 10 grams per liter. This sparkler has the quality and thrilling tension and biscuity-brioche notes of Champagne with a Hungarian twist, with the quince and pear notes of the Furmint grape coming through. The acidity achieved by the Furmint grape grown in Somló’s volcanic soils is responsible for the kind of exciting edginess that is worthy of favorable comparisons to Champagne. This wine has won international awards as one of Hungary’s best sparkling wines. It is balanced and elegant, and the twist that the Furmint variety brings to the blend adds a nice touch.