We also produce a very limited amount of Sekt (“sparkling wine”). For our Grünhaus Sekt, 100% healthy grapes were harvested in the Herrenberg vineyard at the end of October. Whole clusters were pressed with low pressure for about three hours. The wine was fermented in old Fuder casks until Christmas, and left on the full lees until April. The second fermentation and maturation then occurred in bottle, followed by hand riddling and disgorgement in the classic “méthode champenoise.” The dosage was done with an excellent Herrenberg Auslese, taking the wine to the upper limits of brut. The wine has a very fine mousse and the typical racy minerality of Grünhaus Riesling.
“This bottle [...] proves still rather restrained and only gradually reveals its yeasty nose driven by grapefruit zest, herbs and fine minerals. The wine develops a fine mousse on the palate which enhances the elegant feel of fruits and minerals in the finish. This beautiful Sekt will benefit from a few more months