Winzersekt from Rheinhessen is produced in exactly the same way as its famous relative from France. With everything that goes with it.
From selected base wines of special grape varieties, vintages and locations. Winzersekte's self-image includes traditional bottle fermentation with its at least 9 months' storage on the yeast, the elaborate shaking process and the final disgorging. The last vote is then by the addition of a small liquid equalization, the dosage. She decides the taste.
From France comes the method, from Rheinhessen class quality.
Brother Perignon, who invented the method, lived in a Benedictine abbey in Champagne more than three hundred years ago, and obviously he was fascinated not only by spiritual thoughts, but by drinks. Why the process does not bear his name today, but that of the region, is not known. Thank God, but the method. And that leads to the very best results in Rheinhessen.
Great role for Riesling and Burgundy
From many different grape varieties, the Winzersekte are prepared from Rheinhessen. The Riesling is the most important grape variety. Newcomers of recent years are the Winzersekte from the Burgundy varieties. A bird of paradise among the Winzersekten is the Scheurebe, which is mainly used when a particularly aromatic sparkling wine is in demand.
Winzersekt at the Wine Forum Rheinhessen
The award-winning Winzer sects were the icing on the cake at Weinforum Rheinhessen right from the start. They show which sparkling wine culture has developed in Rheinhessen since the beginning of the 1980s. And they underscore, year after year, that the history of the caskets in Rheinhessen is far from finished. Increasingly meticulous harvesting of the grapes, gentle pressing in the preparation of the base wines, longer storage on the yeast, unconventional combinations in the composition of the cuvee .... - The screws for ever new Winzersekt experiences are just as numerous as challenging. And the results promise a wonderful magic.