Manufacture of sparkling wine

EXCELLENT SPARKLING WINES OF BRUT QUALITY WITH LONG YEAST RETENTION AND TRADITIONAL BOTTLE FERMENTATION

Base Sparkling Wines
For our sparkling wines we use hand-selected grapes from our own vineyards, which in dependence on the quality of the vintage may be from various locations. After fermentation, they are ready for bottling (tirage).

Tirage
Before the bottling of the base sparkling wines we marry select wines to blends (cuvées). From various vineyards, blends are produced such as Riesling Reserve and Rosé from Pinot Noir. We also create blends from various grapes like our “Gutssekt” which is made from Scheurebe and Riesling, “Pinot” from white-pressed Pinot Noir, Pinot Blanc and Pinot Gris as well as “Blanc de Blanc” that is made from Silvaner and Chardonnay.

Maturation
Depending on their individual styles, our sparkling wines rest for at least two to four years in our maturation cellars with the yeast in the bottle. The various blends are kept in special boards in a horizontal position which allows the yeast to develop a large surface. Through the long-lasting contact of the premature sparkling wines with the yeast, intense flavours are released that produce elegant and “melting” sparkling wines.

Dosage
Sparkling wines from JOHANNINGER are “brut”. This means that they are adjusted after the disgorgement with a fine dosage to a desired amount of residual sugar. For our sparkling wines this is 6 grammes of sugar per litre.

Declaration law differentiates the following levels:

Extra Brut – 0 to 6 g/l
Brut – 0 to 15 g/l
Extra Dry – 12 to 20 g/l
Dry – 17 to 35 g/l
Semi Dry – 33 to 50 g/l

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Text in folgender Sprache lesen: German