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Peter Keller explains the diverse world of sparkling wines to you.

The diversity of sparkling wines

The most festive sparkling wine is champagne, while the most popular sparkling wine in Switzerland is Prosecco. Though the two products are worlds apart, they exemplify the immense diversity of sparkling wines.
Champagne is produced by the traditional method: the second fermentation takes place in the bottle, and the wine then matures on the fine lees for at least 15 months. The maturation period for vintage champagnes is at least three years, and often much longer. Maturing on the lees is crucial to the quality of the champagne, as well as the fine, elegant bubbles.
The process for Prosecco is much cheaper and less labour-intensive. This Italian classic is produced by the Charmat method, in which the second fermentation takes place under pressure in large tanks. Maturation is not part of the process. What is the same for both sparkling wines is that they are dosed with sugar, the amount of which determines how sweet they are. The brut version is the most common: a small amount of residual sugar gives the wine opulence and softness. If the label says "Brut nature" or "Extra Brut", on the other hand, it is a dry sparkling wine with a more or less tart note. It needs to ripen in the bottle in order to develop its complex, enchanting purity.
Many places produce outstanding sparkling wines. In addition to champagne and Prosecco, Spanish cava in particular enjoys a high reputation – while Lombardy produces excellent franciacorta. Germany makes a wide range of sparkling wines, everything from cheap bubbly for the masses to prestigious, elaborately-produced masterpieces. "Make German Sekt great again" is the motto of the top producers, one of whom – Eva Fricke from the Rheingau – has for the first time produced a superb sparkling rosé from Pinot noir. Dry, fresh, smooth and creamy, the perfect alternative to champagne, this wine is available exclusively at Mondovino.
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Pinot Noir Rosé Extra Brut Eva Fricke

Germany, 2018

Average rating: 5.0 of 5 2 ratings

The Pinot noir grapes for this outstanding extra brut sparkling rosé come from two vineyards in the Rheingau villages of Kiedrich and Eltville. Eva Fricke always vinifies her sparkling rosé in steel tanks, like her still whites. As with champagne, the second fermentation takes place in the bottle. The wine is aged on the lees for at least 27 months, usually longer. The disgorgement time is always stated on the back label. Regardless of its maturity, this fresh, bone-dry sparkling wine is convincingly complex and refined. It is also characterized by the fineness of its mousse, a complex bouquet with notes of red berries and brioche, a soft, creamy texture and a long-lasting finish. This sparkling wine makes a perfect aperitif, as well as going well with salmon and other fish dishes.


Price per 10 Centiliter
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