Hungary isn’t the first country people think of when it comes to sparkling wine. Champagne still dominates the global conversation, and Italian Prosecco and Spanish Cava follow close behind. But if you look a little deeper—into volcanic hills, limestone plateaus, and a 200-year tradition that survived wars, regime changes, and economic shifts—you’ll find something remarkable: Hungarian sparkling wines, or as we call it, pezsgő.
The story of Hungarian sparkling wine began in 1825, long before today’s wave of global enthusiasm for bubbles. Production originally followed the traditional method—the same process used in Champagne, where the second fermentation happens inside the bottle. After the world wars, tank fermentation (the Charmat method) became widespread because it was more affordable. But today, the country is experiencing a quiet renaissance. Small and medium-sized producers across the country—from Eger to Somló, Tokaj to Etyek—are crafting precise, character-driven sparkling wines that deserve to be on every wine lover’s radar.
And 2025 is the year to discover them.
Below are five standout Hungarian sparkling wines that show just how diverse, ambitious, and distinctive the category has become. Each one comes with a clear technical profile, tasting notes you can understand without being a winemaker, and the reasons they absolutely belong on your list this year:
Thummerer – Blanc Brut Nature 2016 (Eger)
If you’re curious about Hungarian sparkling at its most classic, start here. Thummerer set out to create a traditional-method sparkling wine that follows the complete Champagne process—from pressing to riddling to disgorgement—entirely in-house. And with this wine, they absolutely succeeded.
Grapes: Pinot Noir, Chardonnay, Királyleányka
Vintage: 2016
Method: Traditional method (fermented in the bottle)
Lees ageing: 24 months
Dosage: Brut Nature (0–3 g/L residual sugar, meaning essentially no added sugar)
Origin: Kőkötő vineyard, Eger
The bubbles are small and fine, rising through a pale lemon colour. On the nose, expect citrus, apricot, green apple, fresh grass, white flowers, ginger, and just a subtle hint of brioche. These notes come from extended ageing on the lees—the spent yeast cells that form during the second fermentation and add complexity.
The palate leans even more citrus-driven and mineral, with excellent structure and refreshing acidity. The perlage (meaning the quality and fineness of the bubbles) is delicate and helps cleanse the palate for another sip.
This wine is built for oysters, raw seafood, and soft creamy cheeses. And even though it’s already nearly 10 years old, there is still plenty of life left; it could easily age another decade.
Why you should try it:
It’s one of the finest examples of traditional-method sparkling from Eger: precise, elegant, and confidently crafted without any sweetness to hide behind.
Fehérvári Borbirtok – Blanc de Noir Grand Reserve 2019 (Somló)
A blanc de noir is a white sparkling wine made from black grapes. In this case: 100% Pinot Noir. And on Somló’s volcanic soils, that combination becomes something truly special.
Grape: 100% Pinot Noir
Vintage: 2019
Method: Traditional method
Lees ageing: 24+ months
Style: Grand Reserve
Medium gold in colour with incredibly fine bubbles. The nose is complex and layered: orange peel, lemon, honeysuckle, apricot, butter, vanilla, toast. You get both the fresh, fruity notes (called primary aromas) and the deeper flavours from bottle ageing (secondary aromas).
The palate shows even finer bubbles, great freshness, and a youthful energy that contradicts its time on lees. Citrus and brioche sit in perfect balance, with a long finish full of honey and citrus fruit.
Fehérvári’s own description captures it beautifully: a dawn-coloured wine that respects the centuries-old knowledge of French sparkling masters and Somló’s winemakers, but with a playful twist.
Why you should try it:
Blanc de noir Champagne lovers will feel instantly at home, yet the volcanic edge and Hungarian character make this wine unmistakably unique.
Harsányi Pincészet – Brut Nature 2021 (Tokaj)
Tokaj is famous for sweet wines, but its native grapes—Furmint and Hárslevelű—are naturally high in acidity and perfect for sparkling. This wine proves exactly why more Tokaj producers are exploring méthode traditionnelle.
Grapes: 65% Furmint, 34% Hárslevelű
Vintage: 2021
Method: Traditional method
Lees ageing: 24 months
Dosage: Brut Nature
The nose is fresh, mineral, briochy, buttery, with lemon peel and white pepper. On the palate, the freshness intensifies: citrus, chalk-driven minerality, and a long almond-like finish that lingers long after the sip.
Furmint brings structure and acidity; Hárslevelű adds perfume and texture. Together, they create a sparkling wine that feels both classic and unmistakably Hungarian.
Why you should try it:
This is Tokaj’s future: dry, precise, no-dosage sparkling that highlights the region’s volcanic soils and native grapes.
Frittmann – Gold Method Traditionelle 2022 (Kunság)
This is the surprise of the list—not from a cool hilly region, but from the Great Plain. And made entirely from Ezerjó, a historic Hungarian grape whose name literally means “Thousand Good”.
Frittmann has been experimenting with traditional-method sparkling since 2013, and this bottle shows how much potential Ezerjó has when handled with care.
Grape: 100% Ezerjó
Vintage: 2022
Region: Kunság
Method: Traditional method
Lees ageing: 2 years
Medium deep golden colour, brilliant clarity, excellent fine perlage. The nose is full of ripe apricot, quince, yellow apple, honey, butter, vanilla, cream, and nutmeg.
The palate is juicy and generous, filled with yellow fruits, apple, pear, white peach, vanilla, and lemon. A slightly nutty note adds complexity, alongside hints of honey and butter. The bubbles are very fine, and the finish is long, refreshing, and bright.
Pairs beautifully with creamy dishes, chicken, pasta, or enjoyed on its own—especially after dinner.
Why you should try it:
It’s a rare chance to taste a sparkling wine made from a native Hungarian grape—and one that genuinely shines in this style.
Etyeki Kúria – Rosé Brut (Etyek–Buda)
Etyek–Buda is often called the “Hungarian Champagne region” because of its limestone soils and cool climate. And Etyeki Kúria has mastered the art of crafting vibrant, fruit-forward sparkling wines.
This rosé is made using the tank method (fermentation in a pressurised tank), which preserves bright fruit flavours and results in a slightly softer, more approachable style.
Grape: Kékfrankos (Blaufränkisch)
Method: Tank method
Lees ageing: 3 months
Colour: Dark salmon with deep pink hues
The nose is creamy and slightly saline, with strawberry yoghurt, cherries, roses, and a light peppery note. Intense but balanced. The palate is smoother and slightly sweeter in impression, with fine bubbles, sour cherry, cream, and a long almond-tinged finish. Medium-bodied and very enjoyable.
The winery even recommends serving it over ice for summer drinking—a suggestion that actually works. It softens the intensity and brings out the fruit.
Pairs well with cold salads, bruschetta, oysters, smoked salmon, sushi, or cheese platters.
Why you should try it:
A perfect example of how rosé sparkling doesn’t have to be overly sweet or simple. It’s fresh, characterful, and ideal for relaxed festive drinking.
Conclusion
If you’re looking for bottles that deliver precision, character, and real regional depth, these Hungarian sparkling wines deserve to be on your Christmas table. They show how far the category has come: confident, terroir-driven, and increasingly world-class.
My recommendation is simple: don’t wait. Explore these Hungarian sparkling wines while 2025 is still here, taste the differences between regions and styles, and see how beautifully they pair with festive dishes. It’s an ideal moment to discover—or rediscover—what Hungary does best in the glass.
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