The Harvest & Vinification

Harvest

The Harvest begins for Sekthaus Solter around the middle of September in the Kaiserstuhl. Spätburgunder is the first variety harvested, followed by Riesling from the middle of October through the end of November. A selective hand-harvest ensures that only healthy and fully ripe grapeclusters make their way to our cellars.

Vinification

When the grapes arrive at the winery, they are sent to the press. The result of the first very gentle pressing, the Cuvée, is the highest quality juice. At our winery, as in Champagne, it is this first pressing which is used to exclusively in the creation of our wines. After the juice, or in wine terms “must”, is pressed off the skins, it is slowly clarified, and then sent to stainless steel tanks to ferment in the case of Riesling, or to small oak barrels in the case of the Pinot varieties. After three weeks fermentation, and tree months of racking and further natural clarification, it is time for the Assemblage – the most important and most difficult step in making Sparkling wine. Out of the practically endless variety of aromas and flavors of the individual new wines, a blend is carefully crafted to capture the longstanding character of our Sekthouse.