Refreshing innovations at Törley
Half of its energy consumption comes from renewable sources, and the champagne winery plans to reduce its CO2 emissions by half by 2030 and to zero by 2040. Innovative developments in cultivation and production serve both efficiency and sustainability, as well as mutually beneficial cooperation with nature. Kornél Müller, the managing director of Törley, also spoke in the Voices of Industry podcast about what product developments they can use to appeal to younger consumers, and why their mission is to create premium quality alcohol-free alternatives.
The domestic market is still slow in terms of champagne consumption; last year, traffic fell by 10 percent, which suggests that Hungarians had less happy moments that they would gladly crown with a bottle of champagne. Törley is also experiencing polarization in the declining market, i.e. the turnover of higher-priced (HUF 6-8,000) and lower-priced champagnes is increasing, but the middle range is shrinking. It is interesting that the recently debuted HUF 1 million bottles were unexpectedly popular in the summer, while the majority of people chose the cheaper than usual product. However, according to the executive director of the Pezsgőpinceszet, these are short-term market reorganizations, which will soon change as the real wage increases.
Ice champagne: innovation for summer champagne
Although almost half of the bottles are still in the baskets in the last third of the year, market trends and consumption habits present new challenges to the champagne industry. Various champagne cocktails and champagne poured over ice appeared, which would have been unthinkable even 15 years ago. At the same time, the number of people who do not or only rarely consume alcohol is increasing.
Kornél Müller said that in response to challenges, Törley is constantly expanding its product portfolio, which may require completely new technologies and solutions. For example, in order to make Ice champagne, it was necessary to produce a product with a higher carbonated, fruitier, slightly higher sugar content, which, when the ice melts into it, provides the dry taste experience that we expect from a better type of champagne.
Related news
(HU) Minden idők legjobb anyák napi pezsgőpromóciója – A nap képe
Sorry, this entry is only available in HU.
Read more >Summer-kick-off wine and champagne festival on Szabadság Square
The highly successful Wine & Sparkling Wine Festival and Junibor…
Read more >Törley Alcohol-Free Rosé Receives Prestigious International Award
Alcohol-free Törley has achieved another feat. The rosé version won…
Read more >Related news
Nestlé rolls out KitKat chocolate tablets in Romania
Nestlé has launched a new 99g KitKat chocolate tablet line…
Read more >North Macedonian Discounter Stokomak Expands To Serbia
North Macedonia’s hard discounter Stokomak has launched its first Serbian…
Read more >Barilla debuts Al Bronzo collection
Barilla has announced the return of its Al Bronzo pasta…
Read more >