ANUSHKA is a fine sparkling wine. Produced using the traditional method with secondary fermentation in the bottle, then maturing for at least 36 months. This production type is the same as the French “Champagne” process and is called the Traditional Method.

The grapes are picked and pressed, then cellared for 7 months. After primary fermentation, sugar and yeast is added to the wine (liqueur de tirage); it is then left to ferment for 2 months. During this process, the atmosphere in the bottle goes up to 6.50 bar. The wine is then first cellared for at least a further three years using yeast. During the last months of cellaring, the bottle is shaken using the remuage procedure; before the wine is handed over to the client, the yeast is removed using the disgorgement process. Finally, a liqueur d’expédition is added. The modern wine production method is not well-suited for the ancient grapevine, meaning that the old rustic method of production must be adhered to very closely.

The meticulous production and maturing of wine in crystal produced a unique experience and allows the consumer to taste a harmonious combination of gold and top-quality wine.

The crystal is a renowned product with over a hundred years of tradition, with the wine being manually produced and enriched with gold.

As a finishing touch, the wine is spiked with 24-carat gold cut in a unique way not used by any other producer. The gold is handled and cut manually. That makes every piece of gold a different shape and size. The gold is manually poured into the bottle.

To preserve its quality, a special packaging with the centre of gravity at an angle of 17° was created. In cooperation with 125 years of tradition in packaging production, the perfect packaging for ANUSHKA was developed. As mentioned beforehand, it all starts with a vintage rare variety of grapes and an ancient production method combined with the maturing of wine under special conditions.

The wine is stored in a cool dark space with minimal influx of oxygen, enveloped by the highest possible number of paper layers in a soft cradle of sorts, and most importantly, in a bottle under an angle. The angle of 17° allows us to achieve harmony between the wine, the gold and carbon dioxide, the latter of which is produced by the classic method of racking and adding yeasts.

Because the method of serving the wine is crucial, we advise you to observe the following steps. The wine should be cooled to approx. 4°C, and the longer the wine is exposed to this temperature, the better. You should then grip the bottleneck and gently swirl the bottle 7 times, then immediately place it in the packaging; after 10 minutes, the wine is ready to be served. Use a crystal glass to serve the wine – the crystal is the wine’s natural home.

All technical details about the wine, the wine bottle, packaging and cubes, such as its ingredients, measurements, shape, production methods, processing etc., are available under Technical Data.