When Hans Leiendecker, our Production Director, joined the Myanmar Vineyard company, one of his first requests was: “ We need a Champagne-type of sparkling wine, made in Aythaya”.
That was the beginning of a series of production runs which ended with the creation of our “Shan Panya”. That is a sparkling wine with significant levels of carbon dioxide. Hans obviously had opted for the carbon dioxide to come from natural fermentation in the bottle (“Methode Champenoise”).
As a matter of fact the Shan Panya is a "Crémant” or “Sekt"
The challenge was, and is still ongoing, to find the best white wine grape variety to make a quality sparkling product. Once fermented, it then still takes 1-2 years of maturing before such noble sparkling drink satisfies the demanding palate of connoisseurs. The company is close to reaching that stage; that is why it is listed under “Coming soon”.
The market still has to wait a while before it is available for special festive occasions