Cezar Demi Sec

Since the Hungarian wine law abolished the half-dry champagne category, the only rate between the sweet and dry champagne is the Demi Sec. This half-dry, half-sweet product is rather fruit aromatic than sugar sweet, so we can preserve its freshness, taste – the cuvée that has several components is flavoured with mildly muscatel aromas of the expeditional liqueur in its smell components.

Fünfkirchen Dry

It is the emblematic product of our cellar for 17 years. It was first made in 1991 for the visit of John Paul II. Our Fünfkirchen champagnes were consumed by the Saint Father himself and later we delivered it to Vatican. It is a classical champagne endowment in which types and vintages assure the constant high quality. Refreshing fizziness, greenish white color, mild tropical taste and smell, pleasant acid-sugar harmony characterize it.

Cezar Rosé Extra Dry

It is an extra dry champagne fermented in bottle and made of Cabernet Sauvignon base wine ripened on excrement for 9 months. It is everybody’s favourite. The Cabernet found a fantastic harmony in its fruitiness and spiciness, it is simultaneously fruity and dry yet. Its marks are elegance, peachy rosé color, fresh strawberry and raspberry in its smell, airy fizziness, gentle acid character.

Henry Extra Dry

It has a perfectly elegant appearance with its goldening color, rich and intensive sparkling. Its aroma world is remerkably exuberant, and beside the citrusy, tropical fruity, greenapple features it is elegantly yeasty. The base of the champagne is 100% Green Veltelini. The Henry Extra Dry is fermented in bottle according to the „Methode Classique” process. The fermentation procedure takes 9 months.

Cezar Brut

It is characterized by exceptional appearance, beautiful straw-gold color, elegant sparkling. The drink of the real gourmets is the Brut potion made of Chardonnay. Its outstanding drought is flavoured with ripe, yeasty aromas and vague greenapple fruity. It is a medium-bodied, ripe champagne with long, complex after-taste fermented in bottle with the „Methode Classique” procedure.  The making process is a period of 9 months.

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