We exploit the versatility and great acidity of Furmint to make our sparkling wine. The early harvest and the excellent quality of the Palánta vineyard prove year after year that this wine has a place in our portfolio. The grapes are harvested at the end of August or the beginning of September and only perfect, undamaged bunches are used. We then extract the juice for our base wine through a rapid whole-cluster pressing and must fractioning. We ferment at low temperature and then bottle the batch for a second fermentation around February or March. We then age it on the lees and release it according to market demand. It is worth collecting these bottles and keeping track of the number of months before disgorging. It is an exciting game in which we see a lot of potential.