Shop All Wines
Brundlmeyer Brut NV
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.
Disgorgement is done without freezing the bottleneck and its content. A 1983 late harvest Pinot Blanc is used to top off the bottle and gives our sparkling wine a very unique and noble tone.
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.
Disgorgement is done without freezing the bottleneck and its content. A 1983 late harvest Pinot Blanc is used to top off the bottle and gives our sparkling wine a very unique and noble tone.