Steininger sect – come you brothers, we drink stars!

Sparkling wine is the noblest form of wine and only the best basic wine leads to incomparable taste experiences

It all started with a holiday in Champagne, which sparked the passion for sparkling wine. The year 1989 was a milestone – we started with the traditional bottle fermentation method. With the varietal and single vintage sparkling of the typical Kamptal varieties, we have found our own Austrian sparkling wine philosophy. With a bit of luck, our philosophy was confirmed by the leading positions at home and abroad.

In the classic line, the secret to success is based on two factors: on the one hand, the high quality of the sparkling wines, which present themselves clearly, fruity and fragrant, and on the other hand on the gentle second fermentation in the bottle.

Together, the character of the respective variety and the taste of the base wine are perfectly expressed. The choice of sparklings is big. We refine the varieties Grüner Vetliner, Riesling, Sauvignon Blanc, Burgundy, Traminer, Muskateller, Cabernet Sauvignon Rosé, Zweigelt and Pinot Noir.

As with still wines, the aromas are very popular at the moment. However, these must be clear, radiant and vinified with a distinct variety character. It is precisely these attributes that we want to underline in our basic wines. The fruit components are enhanced by a fine perlage in the sparkling wine.

This is the art of producing good sparklings.

Single vinyard sparklings

In our single vineyard sparklings, we not only want to focus on the varieties, but also to show how the terroir affects the sparkling wine. That is why we chose Riesling from the Riede Heiligenstein and Grünen Veltliner from steinhaus.

Heiligenstein

Riesling Heiligenstein

The Heiligenstein is one of the very best vineyards in Europe for most wine lovers. On the steep terraces, mostly desert sandstone and volcanic slate, mainly Riesling vines grow, which produce powerful, mineral wines with incredible storage potential, precise structure, reminiscent of white, often exotic fruits.

The interplay between hot temperatures during the day and cool nights gives the grapes a lively acidity. The microclimate promotes aromas characteristic of the noble Riesling grape variety. In addition to the vines, there are unique flora and fauna.

Steinhaus

Grüner Veltliner Steinhaus

The name Steinhaus is called Steinhaus, and for good reason. Weathered hard granite with a light humus rest. The vineyard is slightly south-western with optimal sunlight. No wonder the soil produces mineral wines.

We decided to grow the grapes from our stone house as a sparkling wine in a large, neutral acacia wood barrel. After the second fermentation, the raw sparkling wine was left on the yeast for longer to achieve a subtle creaminess and fine mousseux. A sparkling wine of the variety, location, soil and wine unified.

Weißburgunder Panzaun

A deep, humus-rich soil on the high plateau Panzaun provides the ideal conditions for good Pinot Blanc. The Weissburgunder has always been represented here in the Kamptal, besides our Grüner Veltlinern and Rieslingen it is one of our favorite varieties. There is a very special relationship to this vineyard. The vines were chosen, refined and raised by ourselves. At the moment, the vineyard is 25 years old and exactly at the right age – no longer youthful and wild, but mature and at the height of its time.

The grapes were harvested at 19° KMW and the wine was aged in a small oak barrel for half a year. The wine was then filled into the bottle and brought to the second fermentation with the natural sugar residue. After the second fermentation, the raw sparkling wine was left on the yeast for longer to achieve a subtle creaminess and a fine mousseux.

 

Methode Elementar

Our family developed a new method of secting and referred   to it as “elementar”. Here we work exclusively with the natural sugar of the grape. The basic wine is stopped in the first fermentation and fermented unfiltered with the specially selected yeast in the bottle for the second time.

After the yeast storage, the sparkling wine is shaken bare. During yeast removal, the dosage is dispensed with, the oxidation protection is granted only the natural carbonic acid. The sparkling wine has a rich golden yellow colour and has a different, exciting, elementary” taste.

We have sected three different sects according to the “elementary” method – Grüner Veltliner, Riesling and Weissburgunder.