- This top-class sparkling wine pairs excellently with dishes such as fruity endive salad or omelette with salmon and fennel
- For the connoisseur, this wine from the Pfalz reveals itself to be particularly balanced
- A fresh sparkling wine, perfect for New Year's Eve
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More information about Steinbock Doppelbock Sekt brut - Weingut Hörner
The elegant Steinbock Doppelbock Sekt brut from Weingut Hörner flows into the glass with a radiant golden yellow. The mousse of this sparkling wine appears in the glass. The nose of this sparkling wine from the Palatinate delights with aromas of lemon, brioche and apricot. Following the bouquet further, hazelnut joins in.
On the palate, this well-balanced sparkling wine is characterized by an exceedingly creamy texture. Thanks to its pronounced fruit acidity, the Steinbock Doppelbock Sekt brut appears wonderfully fresh and lively on the palate. On the finish, this well-ageing sparkling wine from the winegrowing region of the Palatinate finally impresses with considerable length. Nuances of lemon and apricot appear again. In the aftertaste, mineral notes from the loess and clay-dominated soils also join in.
Vinification of the Steinbock Doppelbock Sekt brut from Weingut Hörner
The basis for the balanced Steinbock Doppelbock Sekt brut from the Palatinate is grapes from the Chardonnay and Pinot Blanc varieties. The grapes grow under optimal conditions in the Palatinate. Here, the vines sink their roots deep into clay and loess soils. At optimal ripeness, the grapes for the Steinbock Doppelbock Sekt brut are harvested particularly quickly and at the coolest possible time of day to preserve their aromas. After the harvest, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. This is followed by the fermentation of the base wines.
Food recommendation for the Steinbock Doppelbock Sekt brut from Weingut Hörner
Enjoy this vegan sparkling wine from Germany best moderately chilled at 11 - 13°C as an accompanying wine with asparagus salad with quinoa, fried trout with ginger-pear, or coconut-lime fish curry.
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