József Törley, on August 1, 1882, registered his business under the name of "Törley József és Társa" at the Budapest Court of Registration. The history of the Törley champagne goes back nearly a century and a half.

Openly up to the new developments, Törley has continuously developed its factory and the technology of champagne manufacturing - the first to introduce the process of de-acidification (degasification) by freezing. Thanks to this plant, it became the most modern champagne factory in the country at the turn of the century. Over the next decades, Törley's reputation and flavor have been known from America to Australia, and the factory has had depositors in Hamburg, Berlin, and Copenhagen. And the greatest recognition was that at that time, they had also dumped in Törley in Paris.