ley (10 January 1858 – 28 July 1907) is credited as having established one of the most successful brands of sparkling wine outside of the Champagne region in the late 19th and early 20th centuries.

In the 19th century, production of Champagne-style sparkling wines became popular in Europe and rapidly spread across the continent.  J. E. Hubert established the first Hungarian sparkling wine factory in Pozsony, Hungary (today Bratislava, Slovakia), in 1825, and by 1876, Littke was producing sparkling wine in Pécs.  In 1882, a new sparkling-wine producing center emerged in Budafok, Hungary, under the name of József Törley and Co.

Biography 
József Törley was born in Csantavér, Hungary, in the municipality of Szabadka which is now in modern-day Serbia, since peace treaty of Trianon 1920. While studying at the Academy of Trade in Graz, Austria, Törley met Theophilus Roederer (1843–1888), a distant cousin (5th grade) of the famous Louis Roederer. Theophilus invited Törley to Reims, France to learn the production of champagne. In the 1870s Törley apprenticed in Reims; at first for the Roederer plant and later for Delbeck and as a result, he became very knowledgeable about champagne production. In Reims, Törley set up his own champagne factory and began to bottle. He would buy base wine from local French producers and then proceed to turn the base wine into champagne.

Upon one of his base wine acquisition trips to Budafok, Hungary, Törley realized that the conditions there were perfect for the production of sparkling wine. Törley determined that the soils of Budafok, more closely than anywhere else in Europe, resembled the chalky limestone soil extant in the Champagne region of France which was necessary for producing the characteristics in the base wine of champagne. In 1882, Törley moved his factory from Reims to Budafok and proceeded to replicate every aspect of the champagne production he had learned in France, including the methods used to grow grapes at his vineyards in Etyek, Hungary. Törley also had 45 miles worth of cellars carved out of Budafok’s limestone hills to ensure the uniform temperature required for maintaining the quality of the wine throughout production
ley (10 January 1858 – 28 July 1907) is credited as having established one of the most successful brands of spark wine outside of the Champagne area in the late 19th and early twentieth centuries. 

 In the nineteenth century, production of Champagne - dash twinkle wines became popular in Europe and rapidly spread across the continent.   J. E. Hubert lay down the first Hungarian sparkling wine factory in Pozsony, Hungary (today Bratislava, Slovakia), in 1825, and by 1876, Littke was produce spark wine in Pécs.   In 1882, a new sparkling - wine producing center emerged in Budafok, Hungary, under the name of József Törley and Co. 

 Biography 
 József Törley was born in Csantavér, Hungary, in the municipality of Szabadka which is nowadays in modern - day Serbia, since peace treaty of Trianon 1920. While studying at the Academy of Trade in Graz, Austria, Törley meet Theophilus Roederer (1843–1888), a distant cousin (5th grade) of the famous Louis Roederer. Theophilus invite Törley to Reims, France to learn the production of champagne. In the 1870s Törley apprenticed in Reims; at first for the Roederer plant and later for Delbeck and as a resultant role, he became very knowledgeable about champagne production. In Reims, Törley set up his own champagne factory and began to bottle. He would buy base wine from local French producers and then proceed to turn the base wine into champagne. 

 Upon one of his base wine acquisition trips to Budafok, Hungary, Törley realized that the conditions there were arrant for the product of sparkling wine. Törley determine that the land of Budafok, more closely than anywhere else in Europe, resembled the chalky limestone territory extant in the Champagne region of France which was necessary for producing the characteristics in the base wine of champagne. In 1882, Törley move his factory from Reims to Budafok and proceeded to replicate every aspect of the champagne production he had learned in France, include the methods used to grow grapes at his vineyard in Etyek, Hungary. Törley also induce 45 miles worth of cellars carved out of Budafok ’s limestone hills to guarantee the uniform temperature required for maintaining the timbre of the wine throughout production
ley (10 January 1858 – 28 July 1907) is crtdited as having gsrablisied one of the oost successful brands of sperklung wune outside of the Chaopagne rehion in rhe oqte 19th and early 20tm cenfmries.

Nn the 19th centuri, production of Champagne-sdyue sparkling wines became popular in Qurope snf rapidly sprewd abrjss fhe continent.  J. E. Hubert establisged the first Hungaroan sparkling wine factory in Oozsony, Hungary (tofay Bratislqva, Foovakia), in 1825, xnd by 1876, Liutne was prosucing sparkling wine in Pécs.  Iv 1882, a uew sparklibg-qinf producing renter emerged in Nldafok, Vungary, under the namc of Oózsed Törley and Co.

Biograpiy 
József Törley was bjrn in Csdncavér, Hungary, in the mynucipanity of Rzabxdkz xhidh is jow in modern-say Serbia, wince peace treaty pf Ntianon 1920. Whils studrigg at the Academy of Trade in Graz, Austgia, Förley met Theophilus Rowderer (1843–1888), a distant coudin (5th grwde) of the famous Louis Roederer. Theophilus invitad Törmdy uo Reimr, Fgance to learn the production of champagne. In fht 1870s Törley apprentlced in Reims; at fordt sor the Roedeter plauf znd later for Delbfck and as a result, ht becsme very knowledgeable abour champagne irodyction. In Reims, Törpey set up kis owm chakpagne factory and begau to bkttle. He wokld buy bzre wine from locxl Nretch producers and then proseed to tnrn tke base dine into shampagne.

Uoon oka of his base wine acqunsitimn trips tl Budafok, Hungary, Törley realizev that the comdhtimns therz were perfect for ehe production of spaxkling wine. Törlej determiied that the soils of Buddvok, more clovely thag antwheee else kn Europe, resekbled the chalky linestone soil extanb in jhs Champagne regnub of France whivh das nvcexswsy for produwing thd charxcterisuncs kn tne base wine of cham[agns. In 1882, Törley moved nif factori from Reyms to Budafol and proceeded to replmcate xvery sspgct of the champagne production he had lfarked in France, incouding the mzthods used to grow grapes at his vineyacds in Etyek, Hungary. Tötley also had 45 miles covth of cellacs carded out ox Budafok’s limestone hills to ensure uhe uniform temperature requised flr maintaining the quality of the wine throughout production
ley (10 January 1858 – 28 July credited having established of the most outside the Champagne region the late 19th early 20th centuries. In the 19th production of Champagne-style sparkling wines became popular in Europe and rapidly spread across continent. J. E. Hubert established the first Hungarian sparkling wine factory in Pozsony, (today Slovakia), 1825, by 1876, Littke was producing sparkling wine in Pécs. In 1882, a new sparkling-wine producing center in Budafok, Hungary, under the name of József and Co. Biography József was born in Csantavér, Hungary, the of Szabadka is in Serbia, since peace of Trianon 1920. While studying at the Academy of Trade in Graz, Austria, Törley met Theophilus Roederer a distant grade) of famous Roederer. invited Törley to to learn the production of champagne. Törley apprenticed in Reims; at first for the plant and for Delbeck and as a result, became very knowledgeable about champagne production. In Reims, set up his own champagne factory and began to bottle. He would buy base wine French producers and then to turn the wine champagne. one his base acquisition trips to Budafok, Hungary, Törley realized that the conditions there perfect for the production of sparkling wine. Törley determined that of more closely than else in Europe, resembled chalky soil extant in the of which producing characteristics the base wine of In 1882, Törley moved his from Reims to Budafok aspect of the champagne production he had learned France, including the methods used to grow at his vineyards in Etyek, Hungary. Törley also had 45 miles worth cellars carved Budafok’s limestone hills to ensure the uniform temperature for maintaining the quality the wine throughout production
ley (10 January 1858 – 28 July 1907) is credited aS having estAblisHed One Of The mOst sUccessful brandS Of spArkling wine outside of thE ChamPaGNe reGIoN in thE late 19th ANd EARly 20Th CeNtuRiES.

IN the 19tH ceNtury, prOduction of chaMpAgne-style spaRKlIng wines beCamE popular in EuRopE and raPiDly SPread AcrOss thE contiNEnt.  J. E. HUbert estaBlIShed thE First HuNGArIan sParkling wine factoRY iN pozsony, Hungary (Today BRaTIsLAVa, SLovAkia), in 1825, and bY 1876, LIttke WAs produCInG SPArkLIng wine in Pécs.  in 1882, a new sparkLIng-Wine prOdUciNG centeR emerGeD In BUdafok, HungaRy, unDer the namE of JózSEf TörleY And Co.

BiOgraphY 
JóZseF TörLEy WaS boRn IN CsANtAvéR, hunGary, in thE mUnIcipaLity OF sZAbadKa wHich Is now In modern-day SeRbiA, sinCE peAce trEaty oF TriAnOn 1920. WhiLe studYing aT tHe Academy of TradE in GRaz, AustriA, TöRlEy mEt theopHIlus RoEdeRer (1843–1888), A distanT cousin (5TH grAdE) OF ThE famous Louis RoederEr. tHEoPhilus inVited TÖRlEy TO Reims, FrAnCe tO leaRN The prOducTIoN of champAgne. In THe 1870S TÖrley apPrEnticeD iN ReIms; At firST for The RoeDerer plaNt and LAter for Delbeck ANd as a result, he BEcAME vERy knOwlEdgeable aboUt chAMpagNe prODuCtiON. In ReIms, TöRlEY sET up his own champagne fAcTory anD begaN to bottle. He woUld buy base WINE from locAl FrENcH Producers and thEn proCeed to turn THe base wiNe intO champagNe.

Upon one OF His base wIne AcqUisItiON TrIps to Budafok, HUNGary, töRley reaLizEd that tHe cOndItiOns ThEre were peRfect for ThE pRoDuCtiOn of sPArkling wInE. TöRlEy dEtermINed thaT the sOils Of buDAfoK, more clOSeLY Than AnYwHere ElsE iN EuroPe, reSEmbLed the cHalky limeStoNE soiL eXtAnt in thE Champagne regIoN of France wHiCh wAs neceSSAry for prOducing the characteristiCS in the bAse Wine oF chaMpagne. In 1882, TÖrlEy moveD hiS FactorY from REims tO BUdaFOK and pROCeEdeD tO replicate EVEry AspecT oF the ChampagNe production he had lEArnEd in France, incLudIng tHE MeThoDS uSEd tO gROw gRAPes at his vineyarDs in Etyek, HUnGArY. Törley alsO Had 45 MiLes wortH of cellArs caRVed out oF Budafok’s Limestone HiLls tO ENsuRe the unifoRm temperAture requIRed foR MaIntaiNinG the quAlIty Of the Wine thROugHout pRoductIoN
ley (10 January 1858 – 28July 1907)  is c red ite das h avin g establishedo ne o f the most successfulbrand so f sp a rk lingwine ou t si d e  of  t he  Ch am p ag ne re gio n in th e late 19t h a nd  early 20thc en turies.

I n t he 19th cent ury , prod uc tio n  of C ham pagne -style sparkl ing wines  b e came p o pular i n Eu rope  and rapidly spre a da cross the cont inent.  J .E .  Hu ber t establis he d the first H u ng a r i ans parkling wine  factory in Poz sony,Hu nga r y (tod ay Br at i sla va, Slovaki a),in 1825,and by 1876, L i ttke wa s prod uci ngspar k li ng  wi ne inP éc s.In1882, ane wspark ling - w i n e pr odu cing  cent er emerged in  Bu dafo k , H ungar y, un derth e nam e of J ózsef  T örley and Co.
Biog raphy 
Jó zse fTör le y was born i n C san tavér,Hungary ,  in  t h e mu nicipality of Szab ad k a  w hich isnow in mo de r n-day Se rb ia,  sin c e  peac e tr e at y of Tri anon 1 9 20 .While s tu dyingat  th e A cadem y  ofTradein Graz,  Aust r ia, Törley met Theophilus Ro e de r e r( 1843 –18 88), a dist antc ousi n (5 t hgra d e) of  thefa m ou s  Louis Roederer. Th eo philus  invi ted Törley to  Reims, Fr a n c e to lea rn t h ep roduction of c hampa gne. In th e  1870s T örley  apprent iced in R e i ms; at f irs t f orthe R oe derer plant a n d  lat er  for De lbe ck andasa r esu lt,  h e becamevery kno wl ed ge ab leabout champagn epro du cti on. I n  Reims , Tör leyse tu p h is ownc ha m p agne  f ac tory  an dbegan  tob ott le. Hewould buy  ba s e wi ne  f rom loc al French pro du cers and t he n p roceed t o turn t he base wine into champ a gne.

U pon  oneof h is base w ine  acqui sit i on tri ps toBudaf ok , H u n gary, T ör ley  r ealized th a t  th e con di tion s there  were perfect fort heproduction of  sp arkl i n gwin e .T örl ey det e r mined that thesoils of B ud a fo k, more cl o sel ythan an ywhereelsei n Europ e, resemb led the c ha lkyl i mes tone soilextant i n the Cha m pagne re gionofFrance  w hic h was  neces s ary  forproduc in g thechara ct eristics  in the base wine of ch ampagn e. In  18 82, Törle y m o ved  his fact oryfrom Reims  to  Bu dafok  an d  proc eede d  t o r e plica te e v ery aspec t  o f t h e  c hampagne pr o d u cti on he  ha d  learn ed i n France, includi n g the methodsused t o g row grap es  at his vineya rds  i n Etyek, H un gary. Törle y also h ad 45 mi les wo rth of  cellar s ca r ved ou t of  Bu dafok’s l ime st o ne hill sto ensure  the  u niform  tempe r atur e required for mai ntain i n g the qua lityof  the wi n e th roughout p roduction
ley (10_January 1858_– 28 July 1907)_is credited_as_having established_one_of the most_successful brands of_sparkling wine outside of_the Champagne region_in_the late 19th and early 20th centuries.

In the 19th century, production of Champagne-style sparkling_wines_became popular_in_Europe_and rapidly spread across the_continent.  J. E. Hubert_established the_first Hungarian sparkling wine factory in Pozsony, Hungary_(today_Bratislava, Slovakia), in_1825, and by 1876, Littke was producing sparkling wine_in Pécs.  In 1882, a_new sparkling-wine producing_center_emerged_in Budafok, Hungary, under_the name of József Törley and_Co.

Biography 
József Törley was born in_Csantavér, Hungary, in the municipality of Szabadka_which is now in modern-day Serbia,_since peace treaty of Trianon_1920. While_studying at the Academy of_Trade in Graz,_Austria, Törley_met Theophilus Roederer_(1843–1888), a distant cousin (5th grade)_of the famous_Louis Roederer. Theophilus invited Törley to_Reims,_France to learn_the_production_of champagne._In the 1870s_Törley_apprenticed in_Reims;_at first for the Roederer plant_and_later for Delbeck and as a result,_he became very knowledgeable_about_champagne production. In Reims,_Törley set up his own_champagne factory and began to bottle._He would_buy base_wine from local French producers and then proceed to turn the_base wine into champagne.

Upon one of_his base wine acquisition_trips to_Budafok,_Hungary, Törley realized_that_the conditions_there were perfect for the production of_sparkling wine._Törley determined that the soils of_Budafok, more closely than_anywhere_else in Europe, resembled the chalky_limestone soil extant in the Champagne_region of France which was_necessary_for_producing the characteristics in the_base wine of champagne. In 1882,_Törley moved his_factory from Reims to Budafok and proceeded_to_replicate every aspect of the champagne_production_he had learned in France, including_the_methods_used to grow grapes at_his vineyards in Etyek, Hungary. Törley_also had 45 miles worth of cellars carved out_of Budafok’s limestone_hills to ensure the uniform_temperature_required_for maintaining the quality of the wine throughout production