The grapes for Sauska Brut Nature are harvested early from cool, elevated Tokaj sites to preserve freshness and acidity. After gentle whole-bunch pressing, fermentation takes place without oak influence, and malolactic fermentation is deliberately avoided to maintain clarity and tension. The base wines are blended in spring according to the estate’s stylistic vision, then bottled for second fermentation using the traditional method.

The wine remains on its fine lees for a minimum of 36 months, developing its signature fine mousse, creamy texture and subtle autolytic notes. At disgorgement, no sugar is added, ensuring a true Brut Nature style that reflects vineyard origin, vintage conditions and Tokaj’s distinctive mineral character with absolute precision.

Fresh oysters or razor clams – echoes the wine’s saline minerality and crispness

Citrus-dressed scallop carpaccio – highlights the wine’s freshness and finesse

Sushi or sashimi (especially tuna or sea bass) – complements the wine’s clean, precise flavors

Light herb-grilled chicken or turkey breast – enhances structure without overpowering

Asparagus with lemon vinaigrette or shaved fennel salad – emphasizes the wine’s mineral, vibrant finish