Bottle-fermented Sekt

Reichsrat von Buhl has earned a name for itself in the past two decades as a maker of fine Sekt. We only use the costly and traditional classic bottle fermentation method, where the base wine is individually subjected to a second fermentation once it’s in the bottle. This produces the bubbles found in the wine. The method originates from the Champagne region - as does our winemaker and technical director Mathieu Kauffmann.

zulässiger Restzucker in g/l
Dosage zéro 0 g/l
Extra Brut 0 - 6 g/l
Brut 0 - 15 g/l
Extra Trocken 12 -30 g/l
Trocken 17 - 35 g/l
Halbtrocken 33 - 50 g/l