Climate and Natural Factors
Germany is cold continental as a whole but much of the grapes used in base Sekt wines are grown and harvested in France, Italy and Spain so climate must consider the wide range of locations. Overall the grapes are neutral, low potential alcohol, retained acidity and just ripe flavors. Viticultural Factors and Harvest Hand Harvest for high quality – adding cost and price. Harvest is early for grape conditions. Under ripe grapes are sorted out. Crushed in other countries for Base Sekt and trucked to Germany for processing under refrigeration. Grape(s)
Fermentation Tank method is cool to retain fruit freshness Traditional method is the same… Blending? Usually, single variety but blends of Chardonnay and Pinot Noir are common. Variation in climates and soils are overridden by blending base wines Maturation Depends on the style: Sekt and tank method must be bottled for market within 6 months of the start of the second fermentation. Sekt tank method requires 90 days on lees but does allow for 30 days if stirred. Traditional Method wines have variable lees aging with a minimum of 9 months with some longer. Riesling is tricky with lees and may be limited while others extend to 18 months for attractive smoky notes (rather than the brioche or biscuit). Bottling Mature Riesling may be used as dosage. Some producers use the transfer method. Sekt must be greater than 10% ABV and greater than 3.5 atmospheres in final wine Production Traditional Method for Winzersekt and some bA wines and Deutchersekt. Tank method is used for basic Sekt styles. The Term Sekt requires a second fermentation. Sekt has been a growing market since the 1950’s. Majority is inexpensive, high volume brands. 90 % is tank method Sekt Perlwein – tank or carbonated and not under Sekt rules is known as Secco and is usually frizzante – less than 3 atm and avoids taxes that are placed on Sekt wines. Style(s) Sekt – tank method – usually brut or extra dry, acceptable to good and inexpensive Deutschersekt– tank or traditional. No regional designation. 85% to be labeled as varietal wine – can be blended. Deutschersekt bA – bestimmer anbaugebite or regional designation. One of 13 regions that must be listed on the label with the wine grown and produced in the listed region. Can be tank or traditional. Winzersekt – grower sekt. Single estate bottled, grown and traditional method only. Usually Riesling but others are used. Vintage, variety and producer name must be on the label. Medium intensity apple, peach and citrus with smoky, autolytic notes. Usually a minimum of nine months but most are longer MOST ARE BRUT VDP Sekt – wine produced by members of the VDP. Hand harvested and whole bunch pressed. Must be produced for Sekt production. 2 tiers of 15 and 36 months of lees aging. “good sekt from the beginning” Perlwein – Secco – carbonated or tank and inexpensive. Often carbonated and sweeter than sekt. Dry or Trocken is up to 35 g/l, halbtrocken is 35-50 g/l and Mild is greater than 50 g /l. Marketing and Business considerations Additional Label Terms: Flaschenarung and Klassiche Flaschenarung – bottle or classic bottle fermentation, meaning the classic method or traditional method. For Klassiche, the transfer method is not allowed. Sekt market has 3 tier price categories of 4, 8 and higher euros. Growth and promise in the high end although Germany is generally a very price sensitive market, looking for the lowest price for the style they are seeking to buy. Each bottle has a 1.02 euro tax that does not apply to perlwein. Supermarket sales dominate and the market is highly competitive. Brands are supported heavily with promotions and advertising. Winzersekt is cellar door, wine retailers and restaurants sales dominant. 10% exported and most to local European countries (Eastern Europe) Key companies:Rotkäppchen– Mumm, Henkell & Co and Schloss Wachenheim, each with multiple brands. R-M is aggressive in the economy market, is the largest producer and has mass appeal. Private labels also are common
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Wine Up and DownDennis Smith, IWP, AWE, WSET 3, NPWE Archives
October 2021
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