With the Weingut Kiefer 1851 Pinot Sekt Brut a first-class sparkling wine comes into the swirled glass. In this it presents a wonderfully brilliant color. The perlage of this sparkling wine shines in the glass vital and long lasting. In the middle, the tone transitions to a charming color. Poured into a sparkling wine glass, this Old World sparkling wine displays delightfully youthful and fragrant aromas of pear, quince, nashi pear and apple, rounded out by brioche, yeast plait and cream candy.
The Weingut Kiefer 1851 Pinot Sekt Brut delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would naturally expect from a wine in this price range, this German naturally enraptures with the finest balance for all its dryness. Taste does not necessarily need a lot of sugar. On the palate, the texture of this light-bodied sparkling wine is wonderfully melting and creamy. Finally, on the finish, this sparkling wine from the Baden wine-growing region delights with good length. Once again, hints of nashi pear and quince show. In the aftertaste, mineral notes of the soils dominated by volcanic rock and loess soil join in.
Vinification of the 1851 Pinot Sekt Brut from Weingut Kiefer
The elegant 1851 Pinot Sekt Brut from Germany is a single varietal wine, vinified from the Muscat grape variety. In Baden, the vines that produce the grapes for this wine grow on soils of loess soil and volcanic rock. After the grape harvest, the grapes are quickly taken to the press house. Here they are sorted and carefully ground. Then the fermentation of the base wines takes place. After the cuvée has been put together, further aging follows on the basis of classic bottle fermentation. Subsequently, the Weingut Kiefer 1851 Pinot Sekt Brut matures for several months in the bottle and is finally disgorged.
Food recommendation for Weingut Kiefer 1851 Pinot Sekt Brut
This sparkling wine from Germany is best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompanying wine to vegetable salad with beetroot, spaghetti with yogurt-mint pesto or asparagus salad with quinoa.
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