1851 Sauvignon Blanc Sekt brut - Weingut Kiefer

In the glass, the 1851 Sauvignon Blanc Sekt brut from the house Weingut Kiefer offers a bright light yellow color. The bubbles of this sparkling wine show vitality and persistence in the glass. The color of this white wine also shows reflections in the center. To the nose, this Weingut Kiefer sparkling wine shows all sorts of apples, Gallia melon, white currants, papayas and physalis. As if that were not already impressive, brioche, juniper and garrigue join in.

This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this German naturally enchants with the finest balance despite all dryness. Taste does not necessarily need sugar. Balanced and complex, this melting and creamy sparkling wine presents itself on the palate. The finale of this sparkling wine from the wine-growing region of Baden, more precisely from Kaiserstuhl (DE), finally thrills with considerable reverberation. The finish is also accompanied by mineral notes of the soils dominated by loess.

Vinification of the 1851 Sauvignon Blanc Sekt brut from Weingut Kiefer

The balanced 1851 Sauvignon Blanc Sekt brut from Germany is a single-varietal wine, pressed from the Sauvignon Blanc grape variety. The grapes grow in optimal conditions in Baden. The vines here dig their roots deep into soils of loess. After the harvest, the grapes are quickly brought to the winery. Here they are sorted and gently pressed. Now follows the fermentation of the base wines. After the cuvée has been put together, further aging follows on the basis of classic bottle fermentation. Subsequently, the Weingut Kiefer 1851 Sauvignon Blanc Sekt brut matures for several months in the bottle and is finally disgorged.

Food recommendation for Weingut Kiefer 1851 Sauvignon Blanc Sekt brut

Enjoy this sparkling wine from Germany best well chilled at 8 - 10°C as an accompaniment to coconut-lime fish curry, asparagus salad with quinoa or spaghetti with yogurt-mint pesto.

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