Steininger Sparkling Wine -
Come on, brothers, let's drink stars!
Sparkling wine is the noblest form of wine and only the best base 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 using the traditional bottle fermentation method. We have found our own Austrian sparkling wine philosophy with the single-varietal and single-vintage sparkling of the typical Kamptal varieties. With a bit of luck, our philosophy was confirmed by the leading positions at home and abroad.
Variety sect
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 Veltliner, Riesling, Sauvignon Blanc, Pinot Blanc, Traminer, Muscat, 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 emphasize in our base 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’s why we chose Riesling from the Heiligenstein vineyard and Grüner Veltliner from the Steinhaus vineyard. For the Pinot Blanc, we opted for the terroir of the Panzaun vineyard.
Methode Elementar
Our family developed a new method of sparkling and calls it “elementary”. 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 color and is characterized by its different, exciting, “elemental” taste.
We have sected three different sects according to the “elementary” method – Grüner Veltliner, Riesling and Weissburgunder.