Austrian finesse, captured in every fine‑boned bubble.

Tasting Notes

Nuances of white bread, brioche and stewed apricot with generous fruit presence - and charm as well; considerable body, firm and open-hearted, very round and 
juicy, smooth yellow fruitiness, tingling and balanced, not too sweet, very 
beautiful filling. 

Production

The grapes are selected in September, when acidity and maturity have reached 
their perfect point for the base wine for our sparkling production. These grapes 
are sourced from different chalky parcels in our vineyards which lends the wine 
freshness and while most of the sites are southeast facing slopes, the wine also 
receives warmth. The harvested grapes are transported in small cases directly into 
the cellar, where they are very gently and carefully pressed. 
Only the heart of the must is used for the sparkling production. It ferments in 
stainless steel where it also undergoes malolactic fermentation before being 
racked into used 300 l (or 2500 l) Austrian oak barrels with about 10% of the 
lees. 
In the following year, the base wine is bottled together with some sugar and yeast 
for the secondary fermentation and gets 18 months yeast contact before the 
process of remuage. During the month-long process of remuage the sediment 
that forms during secondary fermentation is maneuvered into the neck of the 
bottle and up against the cork through riddling from time to time by hand. 

Producer

Willi Bründlmayer attaches great importance to the ecological balance:

When he took over his parents’ winery, he introduced a policy of ecological winegrowing. Synthetic fertilizers are waived since 1979. Our vineyards are cultivated sustainably, following the Austrian Programme of Sustainable Agriculture and since 2015 in a biological-organic way, certified by LACON. The management of natural resources – soil, sun, water and plants – follows simple and sensible procedures. For instance, pheromones are applied throughout all important sites of the winery in order to disrupt the mating habits of the dangerous grape vine moth. This means that no additional plant protection agents need to be used against the insect. When old vineyards are cleared, the fields are left fallow, for several years if necessary, so that the soil can recover fully.

Specifications