With salmon, aperitifs, etc.

The carefully selected grapes were gently pressed in the Siebe Dupf winery immediately after harvesting, so that as few dyes as possible escape from the skins into the juice. The resulting base wine was then processed into sparkling wine by the Paul Gasser winery in Ellikon. The classic method of bottle fermentation was used, which is much more complex than simple tank fermentation. The already fermented base wine is bottled together with a mixture of yeast and sugar. The second fermentation takes place there. The sparkling wine no longer leaves the bottle and the carbon dioxide is allowed time to combine with the wine. The neck of the upside down bottle is then shock-cooled so that the now dead yeast cells can be pulled out of the bottle neck as ice plugs. The so-called filling dosage compensates for the loss of liquid. Although the fermentation method, temperature and ageing contribute to the quality of the sparkling wine, it is still the base wine that determines the character. Only at the end does the client decide whether he prefers “brut” or “sec”. The vin mousseux is only very slightly dosed so that the naturally fruity aromas of Pinot Noir can fully develop.

Allergy information: Contains sulfites