Vinegar Noira from Château Rúbaň

The Noria variety belongs to relatively young new nobles. It was bred in 1974 in Slovakia by A. Foltán at the Vine and Wine Research Station in Veľky Krtíš. It was created by crossing the Ezerjó and Tramín red varieties. The advantage of the vine obtained in this way lies in the requirements for its cultivation. Its home is Slovakia with its typical climatic conditions. Therefore, Noria is an ideal variety that we can be rightfully proud of.

It may seem that 1974 was a long time ago, but that is not the case in breeding. The whole process, from the first seedlings to the verification of the wine in lasts 30 years or more. That's why Noria was only registered in 2002. Patience paid off in this case and today we enjoy sips full of meadow flowers, fresh citrus fruits, especially grapefruit and vineyard peaches.

At Château Rúbaň, we have taken the unique characteristics of this variety even further. We are the first to bring a combination of a Slovak variety with a proven method of creating sparkling wine. We combined its greatest strengths with technology and Sekt Noria was born. The bubbles added to the beauty of the Noria and developed an already excellent taste. Created for excellence, it highlights moments of celebration and joy, touching speeches, moments of sincere looks.

Where do bubbles in wine come from and what is their history?
Describing and proving the historically accurate origin of sparkling wine is almost impossible nowadays. There are several claims about its origin and it always depends on the method that we decide to consider as the predecessor of today's production. The first method of producing sparkling wine has been known since 1544, it was used in France under the name "méthode rurale". Its principle consisted in the intermittent fermentation of must combined with the removal of yeast. Partially fermented must with content was bottled, where it finished fermenting. The remaining yeast was removed by decanting (gradual pouring of the liquid from the sediment).

Around 1660, production by secondary fermentation began to be used. Data on this production differ significantly from each other. There are known claims that these sparkling wines come from England, but also from the Champagne region of France. Some authors even cite a rumor according to which the Duke of Bredford ordered a shipment of wine from Champagne, while young, unfermented wine was mistakenly bottled, which fermented during the journey to England, and after opening, the Duke enjoyed the first sparkling wine in his cellar.

The last legend about the origin of sparkling wine is one of the most famous. It tells of a Benedictine monk who bottled wine of an excellent vintage, containing a smaller amount of unfermented sugar. Even after filling the barrels, he still had a certain amount of wine left. He did not want to mix this excellent wine with other varieties, so he decided to bottle it. On later inspection, he found that most of the bottles were empty. Corks were strewn across the floor. The cork of one of the last wines flew out with a noise and sparkling juice began to pour from the bottle. The wine surprised him with its freshness. He decided to attach the corks to the other bottles with string. On the from this experience, the monk thought out a procedure that gradually spread throughout the Champagne region. This monk was called Dom Pérignon.

Source: VOLDŘICH,R. Technology of sparkling wines. 1st edition Prague: SNTL, 1984. 238 pp.