Our sparkling wines

Sparkling wine production involves a refermentation or second fermentation of a wine. The natural carbon dioxide that is produced in this process is retained in the bottle and becomes a decisive characteristic of the foaming wine. The first quality parameter for sparkling wine is the base wine, the second is the production method. Typifying through blending is the preferred method in large-scale production plants, with the result that the base wines are uniform cuvées. Winemakers, on the other hand, prefer more individual methods and smaller batches when converting wine into sparkling wine, which is why the traditional bottle fermentation method is often used.

A sparkling wine may only be described as »Deutscher Sekt« if it consists to 100% of German base wines. Supraregional blends are allowed, if the sparkling wine does not have a regional designation. 

In addition to this, the labels of »Sekt« and »Qualitätsschaumwein b. A.« (quality sparkling wines from a specific region) must also bear the name of the region from which 100% of the base wines originate. Quality sparkling wines must have CO2 pressure of at least 3.5 bars in the bottle. German Winzersekt (sparkling wine), a particularly high-quality and individual sparkling wine variety from a specific winery, is the equivalent of the French Champagne or Crémant. A Winzersekt should consist exclusively of grapes and/or base wines from the estate of the winemaker whose name they bear and must be produced using the traditional bottle fermentation method. The sparkling wine must have been on the yeast for at least 9 months prior to disgorging in order to become a high-quality Winzersekt.


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