Blanc de Blancs Extra Brut Sekt Austria Reserve – Niederösterreich g.U.

The Chardonnay grapes were harvested in September from sites of the winery, mainly those on south east slopes with calcareous soils. Fermentation took place in stainless steel tanks, where the malolactic fermentation occurred, as well. The still wine was then racked into used Austrian oak barrels (2 - 3 years old, 300 and 2.500 ltrs). The following year, the base wine was filled into bottles in which the second fermentation took place. The young sparkling wine stayed in contact with the yeast for 7 years before undergoing remuage and dégorgement in our cellars.

This Sekt stems predominantly from the Ried Steinberg vineyard in the Northwestern part of the Kamptal. Cooling influences from the Bohemian massif and the Waldviertel district dominate the climate there. The vines are trained in both the Guyot but also Lyre method, planted in a density of 5.000-6.000 plants per hectare.

Primary rock with mica-schist and a calcareous subsoil. Paragneiss and mica schist make up the crystalline bedrock, together with dark amphibolite and light coloured granite gneiss. Deep weathering has resulted in a brown earth soil layer of variable thickness (up to one meter in places), which contains scattered rock fragments and which, despite the siliceous nature of the bedrock can sometimes be a little calcareous.

Fermentation took place in stainless steel tanks, where also the malolactic fermentation occurred. The still wine then, together with the fine yeast (about 10% of the total yeast), was racked into used Austrian oak barrels (2 - 3 years old; 300 liters or 2.500 liters).

The following year, the base wine was filled into bottles; in these, the second fermentation took place with the help of sugar and yeast. The young sparkling wine stayed in contact with the yeast for 7 years before undergoing remuage (riddling) and finally dégorgement (disgorging) in our cellars.

7 yeasrs on lees, now 9 months post disgorgement.