Superb Sekt extra trocken - Schlossberg Sektkellerei

Superb sparkling wine extra from the wine-growing region of Baden presents itself in the glass in brilliant shimmering platinum yellow, golden yellow. The perlage of this sparkling wine shimmers consistently and finely in the glass. To the nose, this Schlossberg Sektkellerei sparkling wine reveals all sorts of nashi pear, quince, pear, gooseberry and apple.

This wine delights with its elegantly dry flavor. It was bottled with only 18 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this German wine naturally enchants with the finest balance despite all dryness. Aroma does not necessarily need a lot of residual sugar. Superb Sekt extra can justifiably be described as particularly fruity and velvety, having been vinified with a pleasantly sweet flavor profile. On the palate, the texture of this light-bodied sparkling wine is wonderfully light. Due to the moderate fruit acidity, the Superb Sekt extra flatters with a velvety mouthfeel, without lacking freshness at the same time. In the finish, this wine from the Baden wine-growing region finally inspires with good length. There are again hints of quince and pear.

Vinification of the Superb Sekt extra from Schlossberg Sektkellerei

The starting point for the first-class and wonderfully elegant cuvée Superb Sekt extra from Schlossberg Sektkellerei are Chardonnay, Chenin Blanc and Ugni Blanc grapes. After harvesting, the grapes are brought to the winery by the fastest route. Here they are selected and gently pressed. Now follows the fermentation of the base wines. After the cuvée has been put together, further aging follows on the basis of classic bottle fermentation. Subsequently, the Schlossberg Sektkellerei Superb Sekt matures extra for several months in the bottle and is finally disgorged.

Food recommendation for the Superb Sekt extra from Schlossberg Sektkellerei

Drink this sparkling wine from Germany best very well chilled at 5 - 7°C as an accompanying wine to omelet with salmon and fennel, coconut-lime fish curry or spaghetti with yogurt-mint pesto.

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