Sekt - traditional bottle fermentation

The winery sets the highest standards not only in the production of wine, but also in the production of sparkling wine.

Sparkling wine using the traditional method is a multi-step process. It begins with the selection of a suitable base wine, which is bottled and subjected to a second fermentation there.

After nine months you can start shaking off the yeast residues; but good producers are still waiting, because sometimes the yeast takes a little longer to break down by itself after the fermentation process - this is called autolysis.

So the Immich-Anker wineestate lets the sparkling wine sit for at least 3 years in order to give it a perfect ripening time.

The so-called shaking is traditionally done by hand. In this process, coveted aromas are released, which add another dimension of taste to the sparkling wine. At the end of this whole process there is disgorging, also by hand, i.e. the separation of finished sparkling wine and yeast residues.

The Immich-Anker wineestate only uses the so-called warm disgorging process, as it is the original or traditional process.

The individual date of the hand-decorated bottle is also put on the label. This quality measure is intended to ensure that sparkling wine lovers can always enjoy freshly disgorged sparkling wines.

The slight loss of liquid that occurs during the disgorging process is compensated for by adding a so-called dosage.

"And if I had a thousand sons, the first human principle that I wanted to teach them would be to renounce thin drinks and surrender to champagne." - William Shakespeare, King Henry IV

Depending on the sugar content of this dosage, the sparkling wine becomes Brut Nature, Brut, Extra Brut, Extra Dry, Dry, Medium Dry, Mild.

The Immich-Anker wineestate only produces the two most classic flavors Brut Nature and Brut, as they go well with the classy Riesling character.

Compared to a champagne that comes from the Champagne region and is always a cuvée (blend of three different grape varieties), the Immich-Anker wineestate uses 100% Riesling from one location and one vintage.

The storage and sparkling wine production of the meanwhile approximately 5000 bottles per year takes place in our own specially set up sparkling wine cellar.

The sparkling wine is closed with a high-quality natural cork and an agraffe (wire basket). Shortly before they are sold, the bottles are labeled and the wire basket is encapsulated. Both proudly bear the family crest of the Immich family.

The foils in our champagne capsules are made from bio-based polyethylene made from sugar cane, an environmentally friendly, renewable raw material. The ink used to color the foils is water-based and does not contain any petroleum products.

The sparkling wine is available in 0.75 liter and 1.5 liter magnum bottles.

By the way: the wooden boxes in which we optionally offer our sparkling wine are made in a regional workshop for the disabled.