The grape

Nature provides the perfect raw material. The better the quality of the grapes, the better the quality of the sparkling wine. We attach great importance to a very good ripening result for our natural raw material. The short transport routes within the Seewinkel guarantee freshly harvested grapes, ergo a high taste intensity.

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The stripped grapes are pressed quickly but gently. Only the first two thirds of the grape must are used for sparkling wine. The coarse turbid substances settle overnight and are then removed. The fresh grape must is cooled and fermentation starts. The natural yeast feeds on the sugar content of the grape and turns it into alcohol. After a short storage period, the Weinstein wines are stabilized, filtered and prepared for filling.

The second fermentation

After the first fermentation, the wine is bottled in its final, the champagne bottle. To make the second fermentation possible, sugar and yeast are added. Alcoholic fermentation now takes place in the closed bottle. The sugar is fermented by the yeast into ethanol and carbon dioxide and the yeast forms the yeast depot on the bottom of the bottle. During this second fermentation, a pressure of up to 7 bar is built up in the bottle, the alcohol volume increases by around 1.2% by volume and around 12 g of carbon dioxide are produced. The sparkling wine is now stored on the yeast deposit for at least 1 year. During this time, the yeast cells burst, known as autolysis, and give the sparkling wine its special, delicate aroma and complexity.

The shaking

Now there's movement in the bottle! In order to get the yeast depot out of the bottle, these are put into vibrating panels. The yeast deposit slides into the neck of the bottle by rotating it regularly, placing the bottles at an angle and gently shaking them. This process, which is now purely mechanical, is carried out with French Giro Palettes and takes around two days.

Disgorging

The neck of the bottle is immersed in a brine bath at -22 ° C. The sparkling wine in the neck of the bottle freezes with the yeast to form an ice plug. The yeast is "trapped" in the ice. The crown cork is opened and the pressure that is released causes the frozen yeast plug to shoot out.

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The dosage

In the dosage, the sparkling wine that is lost during disgorging is replaced with a small amount of "Liqueur d'expedition". This mixture of wine and sugar gives the sparkling wine its final flavor from brut (dry) to dry (sweet). For the dosages we use our special "house liqueur" - the very special secret of the cellar master and also selected noble sweet quality wines from our region. The bottles are then corked and wired. After labeling and a short storage period, the sparkling wine is then put on sale.

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