Sektkellerei J. Oppmann

The history of the J. Oppmann sparkling wine cellar

The history of the J. Oppmann sparkling wine cellar goes back to 1865, when Josef Oppmann returned from Champagne, where he had acquired the secrets of producing top-quality sparkling wines. When he returned to his home region of Franconia, he founded his own sparkling wine cellar in Würzburg. With success, as can be seen today, since the cellar is still operating independently.

Within a very short time, he earned the title of “Bavarian Purveyor to the Court”, which was one of the highest possible distinctions. The J. Oppmann sparkling wine cellar was also quickly able to celebrate great international success and won the highest awards at the world exhibitions in Paris, Vienna, Philadelphia, and Sydney.

After the founder Josef Oppmann died, the company was converted into a joint stock corporation in 1898.

At the end of World War II, when Würzburg was bombed, the main building of the Oppmann wine cellar was also destroyed. However, since the vaulted cellars remained intact and undamaged, production could already be resumed in 1947.

The production of sparkling wine

The basis of every good sparkling wine is, of course, first and foremost wine. So to make a good sparkling wine, you absolutely need a good wine as a foundation. This requires great experience and knowledge. In German sparkling wine cellars, two specialties are produced: sparkling wine from specific growing regions and sparkling wine from a specific vintage.

Wine maturation at J. Oppmann 

The J. Oppmann sparkling wine cellar places special emphasis on the selection of base wines. The wineries under consideration are visited beforehand in order to gain a holistic impression. The J. Oppmann sparkling wine cellar sources the wines for its sparkling wines from the following growing regions:

• Germany, Rheingau – Riesling
• Germany, Rheinhessen – Riesling, Silvaner, Müller-Thurgau
• Germany, Franconia – Riesling, Rieslaner, Silvaner, Scheurebe, Müller-Thurgau, Weißburgunder
• Italy, Emilia Romagna – Trebbiano
• Spain, Penedés – Merlot, Tempranillo, Cabernet Sauvignon, Maccabeo, Parellada, Xarel-lo, Chardonnay
• Spain, La Mancha – Airen

The second fermentation and maturation

The first fermentation ensures that must becomes wine in the first place. To produce sparkling wine, a second fermentation is needed. For this, sugar and pure cultured yeast are first added to the wine, a so-called tirage bottling. The base wines are then fermented a second time in sparkling wine bottles or large tanks. There are three different methods:

1. Traditional bottle fermentation
2. Bottle fermentation (transfer method)
3. Charmat method (tank fermentation)

The sugar and the yeast cause the formation of carbonic acid and alcohol. Since the carbonic acid cannot escape from the sealed bottles, the effervescence (perlage) in the sparkling wine develops. This second fermentation lasts about 6–8 weeks. Afterwards, the J. Oppmann sparkling wines are stored for at least another 9–12 months in temperature-controlled rooms for further maturation. This creates the desired flavor and the perlage.

The dosage

In a sparkling wine dosage tasting, after the maturation period, cellar master Josef Sauer determines how the future sparkling wine should taste. The flavor profile of the wine is defined, ranging from Extra Brut to Mild or Doux.

Disgorging

During disgorging, the yeast is removed (traditional bottle fermentation). This is the final step in sparkling wine production at J. Oppmann. The yeast is removed either by hand or using a riddling rack. The bottles are then stored upside down and placed in a brine bath so that the yeast plug can freeze. Once it has been removed, the dosage is added. Finally, the bottle is corked. Et voilà, a premium sparkling wine is born.