Any good sparkling wine must be made of a good wine base. The foundation for a quality sparkling wine is thus already put in place in the vineyard. We highly value consequent yield reduction and the production of absolutely healthy grapes. Because of our high quality requirements we only use the Traditional Method for our own quality sparkling wines. The workload for this process is huge. Therefore, only 2% of German quality sparkling wine is produced according to this method.
With the addition of yeast and sugar, the wine is bottled in bottles, and thus brought to the second fermentation. The law requires that the bottle is stored in this state for a minimum of 9 months. A pressure of about 6 bar prevails in the bottle now. In the next process, the yeast is then shaken to the bottom, i.e. the bottles are placed on riddling racks and according to a certain scheme rotated regularly and thus slowly put vertically. The yeast is deposited this way in the lower part of the bottle neck.
This riddling process takes about three weeks. The bottle neck of the so-called raw sparkling wine is then frozen together with the yeast contents. The "disgorgement" then follows:
The bottle is opened by hand by removing the crown cap, and the frozen yeast is ejected due to the pressure. In this process, the champagne loses about 1 bar pressure. A certain amount of dosage is added that gives the previously very dry sparkling wine its flavor. The bottle is then corked. The cork is secured with a wire clasp. Now, the sparkling wine is ready for enjoyment.
The process of the classic bottle fermentation in the sparkling wine production is also the oldest method. Quality sparkling wine has been produced under this principle for 300 years. Only the freezing of the bottlenecks has been in use for about 100 years and facilitate the "disgorgement".
The method gives us several advantages:
The sparkling wine leaves the bottle only at the moment in which it is poured into the glass. Harmful influence of oxidation is therefore eliminated.
The contact of the yeast lees in the sparkling wine is very intensive during storage and riddling.
Thus many quality-enhancing substances are imparted to the sparkling wine by the yeast autolysis.
Even small amounts of a high quality wine can become sparkling wine.
A disgorged sparkling wine should be drunk at the latest after 1-3 years. The younger the wine, the more fresh and fruity it tastes.
There are two other methods to produce sparkling wine:
Tank fermentation (Charmat method) and Transfer method. The sparkling wine in our company, however, is produced exclusively by the classical method of bottle fermentation.
All of our quality sparkling wine is very authentic and developed in the taste of “Brut“. Character and typicality of the grapes are paramount.
CREATION: A composition of Riesling and Pinot Noir.
The Riesling imparts the race and the Pinot Noir the body. The Pinot Noir grapes are pressed white to produce a slender, fruity base wine.
Schönleber Riesling EXTRA BRUT: A very dry quality sparkling wine with almost no dosage. The base wine for this quality sparkling wine has to impart body and harmony.
Cuvée Katharina: Named after the boss of the estate. A fruity Riesling sparkling wine – our house brand. Whether for a wedding, sparkling wine reception, or just to be enjoyed at home - Cuvée Katharina is suitable for any occasion.