Bubbly Moments

Savour our Bubbly Moments with the limited edition of ‘Rosé in Kempinski Red’ Prosecco and live jazz every Thursday (19 and 26 June, 3 and 10 July 2025) from 6:00pm in The Living Room.

 

The programme:

 

19 June • Márton Stummer Márton (guitar), Márk Miskolczi (contrabass)

Waiting for the Spring (Márton Stummer)
Vals Autumn (Márton Stummer)
Aperitif (Márton Stummer)
Sons de Carrilhoes (Joao Pernambuco)
Canto de Ossanha (Baden Powell)
Berimbau (Baden Powell)
Secretos 1. (Márton Stummer)

 

26 June • Dominika Ács (piano-song), Kristóf Cseri (violin)

Dominika Ács: Little One
Dominika Ács: Fall in C
Dominika Ács: Leave and go
Dominika Ács: Aging
Norah Jones: Come away with me
Norah Jones: Sunrise

 

3 July • Tamás Nagy (guitar), Noémi Szentimrei (violin) - EmoTioN Duo

Latin and jazz pieces:
Celso Machado: Musiques Populaires Bresiliennes
Joseph Cosma: Autumn Leaves
Astor Piazzolla: Yo soy Maria
Astor Piazzolla: Oblivion
Astor Piazzolla: Libertango
Carlos Gardel: Por una Cabeza
Zequinha de Abreu: Tico-Tico no Fubá

 

  “ROSÉ IN KEMPINSKI RED” Prosecco 
 

This Prosecco DOC Rosé is crafted from Glera and Pinot Noir grapes, using traditional methods to preserve the distinctive character of each variety. This wine is dedicated to Kempinski’s Lady in Red®, the iconic symbol of European luxury hospitality.

The production area lies in the hilly region of the Province of Treviso (Veneto). Glera vines are trained using the Sylvoz and Double Inverted systems, with the harvest beginning in mid-September. Pinot Noir vines are trained using the Spurred Cordon system, with harvesting starting from the last 10 days of August. Grapes are picked based on sensory analysis and ripening index results, ensuring natural acidity and good minerality.

As the two grape varieties ripen at different times, they are vinified separately. Glera grapes are destemmed, gently pressed, and the must is clarified before undergoing primary fermentation in stainless steel tanks. Pinot Noir grapes are destemmed and gently pressed, followed by a pre-fermentative maceration of approximately 12–16 hours to extract colour.

The two base wines are then blended and undergo refermentation using the Martinotti Method. The resulting wine has a bright, mother-of-pearl pink hue with fine, persistent perlage. Aromas include fruity notes of apple, white peach, citrus and wild strawberries, along with floral hints of peach blossom. On the palate, it is fresh and delicate, fragrant with good retro-olfactory persistence.

It has an ABV of 11.5%, 10-14 g/l sugar and 5.00-6.50 g/l total acidity. It is best served at 4–5 °C. Excellent as an aperitif, it may also accompany an entire meal and pairs beautifully with cold, light dishes.