We are proud of our sparkling wines where we use two distinct methods to make our wines fizzy. For the Jahrgangs-Sekt we use the traditional method of bottle fermentation like in Champagne.
For our PetNat and the Rosé Ancestral a we make use of the Methodé Ancestrale: In the end of a rather slow fermentation, the wine is bottled in order to finish off fermentation in the bottle and build up the bubbles naturally, by only using the sugar from the grapes. After one year on lees, the bottles are put upside down without riddling. The excess of yeast and tartar are separated from the wine during degorging, whereby just enough yeast remains to keep the freshness.