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Our wines

Bründlmayer Extra Brut

Almond and hazelnut-tinged, honeysuckle and heliotrope-garlanded apple and quince inform the nose as well as a subtly creamy, silken and clearly lees-enriched yet delicate palate. Piquancy of apple pip adds to the stimulation administered by a long finish.

92 p. Robert Parkers "The Wine Advocate", May 2014, review by David Schildknecht

Grapes are selected in September, when acidity and maturity have reached their perfect point for the base wine for our sparkling production. These grapes are sourced from different chalky parcels in our vineyards which lends the wine freshness and while most of the sites are southeast facing slopes, the wine also receives warmth. The harvested grapes are transported in small cases directly into the cellar, where they are very gently and carefully pressed.

In the traditional regions of origin, particularly dry sparkling wines are servicing an increasing number of bubbly-lovers who like to indulge in purism. Even more so than the classic Brut, with its fine dosage that rounds and enriches the taste, the Extra Brut reflects the character of the grapes and the soil.

Grape varieties
Pinot Noir
Chardonnay
Vine training systems
Guyot, Lyre
Alcohol content
12%
Bottle closure type
Natural cork
Drinking temperature
8 – 10°

Awards

93/100
ROBERT PARKER, THE WINE ADVOCATE 08/17

Maturation

It ferments in stainless steel where it also undergoes malolactic fermentation before being racked into used 300 l (or 2500 l) Austrian oak barrels with about 10% of the lees.

In the following year, the base wine is bottled together with some sugar and yeast for the secondary fermentation. During the month-long process of remuage the sediment that forms during secondary fermentation is maneuvered into the neck of the bottle and up against the cork through riddling from time to time by hand. After prolonged elevation on the yeast the bottles are disgorged.

Food pairing recommendation

Sekt with food? And how ! When it comes to celebrating with sparkling wine, it is often forgotten just how wonderful it can be with food – until the beauty of Bründlmayer Brut together with a wide variety of dishes is experienced !

Such as at the beginning of a fest or reception, when the most diverse amuse-bouches are offered. Whether oysters, tapas, antipasti, shrimp spears, salmon tartar, cocktail breads or any other imaginable appetizer - sparkling wine has barely received praise for how beautifully it complements and refines these small refreshments.

The true sparkling wine lover always comes back to a Bründlmayer Brut for a fine evening: fish, poultry and light or cooked meats and nearly any exotic dish are perfect with a glass of sekt. Its pearly freshness wonderfully complements desserts as well. And its versatility shines even more with an array of cheeses.