Press Release 03/06/2015 Törley - The Company

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Rose Murphy
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Press Release 03/06/2015 Törley - The Company Törley Pezsgőpincészet Kft. following the guidelines laid down by József Törley in 1882 was established on 3 January 2005.

1 Press Release 03/06/2015 Törley - The Company Törley Pezsgőpincészet Kft. following the guidelines laid down by József Törley in 1882 was established on 3 January The company is one of the determining participants of Hungarian beverage market and the distributor of several international brands in Hungary. The business activity of the company includes marketing, sales, logistics, purchasing, controlling, organizing, production planning, quality assurance and related tasks to be carried out for the entire company group. The decision to choose the name TÖRLEY for the company s name was made primarily in consideration of the wide and good reputation and the inherent value of this brand. The fact that the company can act as the esteemed member of one of Europe s determining sparkling wine company group serves as an adequate reference to make the name of the sparkling wine cellars in Budafok with over 130 years of history and that of the sparkling wine a company name as well.

Production of sparkling wine The production of sparkling wine requires wine that is entirely healthy, clear, with a clean taste, fine aroma and a light bouquet, tending to a neutral character and

2 Production of sparkling wine The production of sparkling wine requires wine that is entirely healthy, clear, with a clean taste, fine aroma and a light bouquet, tending to a neutral character and always of identical quality and composition. Such wine can only be achieved by blending. This is the base wine (Achieved by blending, this wine is of neutral character and of identical quality and composition. Serves as the base for secondary fermentation in sparkling wine production.) or cuvee (base wine). The next step is the secondary fermentation of the cuvée in a closed space so that the carbon dioxide gas produced cannot escape. Sugar must be added to the wine, generally in the form of sugar dissolved in wine, known as triage liqueur (Tirage liqueur is added to the base wine with yeast before the secondary fermentation process and is made of sugar dissolved in water or wine, sometimes with citric acid added (to preserve the content of acidity in the cuvée). In addition to sugar, yeast is also needed for the fermentation. From this stage the technology applied follows one of three different methods: Méthode Traditionnelle The sparkling wine ferments and matures for 3-4 years at a temperature of around 14 C, in a horizontal position, sealed in the bottle in which it will be later sold. After maturing the sparkling wine masters shake the sediment (Solid deposit settling to the bottom of the bottle or tank during fermentation, usually contains yeast, bacteria, tartrate along with other solid parts. The sediment must be removed

before final bottling) in the bottle onto the cork with practiced movements on the riddling rack, then plunge the neck of the bottle into a salt solution of -25 C.

3 before final bottling) in the bottle onto the cork with practiced movements on the riddling rack, then plunge the neck of the bottle into a salt solution of -25 C. Then follows the disgorging (Removal of sediment from the sparkling wine before final labeling and commercial packaging) when the ice plug is popped out of the bottle together with the sediment frozen inside, the bottle is closed with the cork and a wire muzzle, labeled and finally packaged. Products: Törley Brut Nature Chardonnay, Törley Chardonnay Brut Méthode Transvasiée, bottle-fermented and matured sparkling wine The sparkling wine is fermented and matured in large magnum bottles (Name for the 1.5-litre bottles used for secondary fermentation during sparkling wine production) holding 1.5 liters for 9 to 12 months. After emptying into a sealed, cooled and pressurized tank, the sugar content is adjusted and the sediment is removed by filtering. The sparkling wine is then rebottled for distribution. Products: Törley Casino Sec, Törley Réservé Demi Sec, Törley Tokaji Doux, Orfeum Rosé Sec,

These sparkling wines are generally closed with a plastic cork.

4 Méthode Charmat, tank-fermented sparkling wine The sparkling wine is fermented in large, pressurized tanks. After fermentation and standing on the sediment, it is filtered, the sugar content adjusted and bottled. These sparkling wines are generally closed with a plastic cork. Products: Törley Gála Sec, Törley Talisman Demi Sec, Törley Charmant Doux, Törley Charmant Rosé Doux, Törley Charmat Rouge Doux, Törley Muscateller Doux, Törley Fortuna, Magic Cuvee Doux

5 Törley Non-alcoholic The Törley non-alcoholic beverage is made of white wine, from which alcohol is removed by a special cold vacuum technology. Törley produces this product for people not consuming alcohol by reason of health or conscience issues, and for drivers. Products: TÖRLEY Non-alcoholic White, TÖRLEY Non-alcoholic Rose More information: contact@dem-gruop.org Saitex Exhibition: Hall 3, P12-P13

Traditional Method Sparkling Winemaking

Traditional Method Sparkling Winemaking Frankston Amateur Winemakers Guild 10/10/2017 Presented by Loïc Le Calvez Wine Truth Oenologist - Consultant Winemaker Classic varieties: Chardonnay Pinot Noir Pinot Meunier Chenin Blanc Pinot Gris Shiraz