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2016 Immich-Anker Enkircher Zeppwingert Riesling Sekt Brut: Mosel, Germany

$20.00

Tasting Notes

Wonderful Sekt from the Mosel region of Germany. Notes of citrus, peach, cream, minerals, and herbs. High acidity that is balanced with a slight dosage to make this Brut sparkling perfect for any occasion to celebrate with company!

Winery Details

The Weingut & Sekthaus Immich-Anker is an old family-run traditional winery, because wine has been cultivated in the family since 1425.

The family secrets are passed on from father to son and the winery is now in the 17th generation.

The Immich family is one of the oldest winemaking families on the Moselle. The winery is located in a neo-Gothic style winegrower's villa. The now listed building from 1897 was built by Heinrich Philipp Immich.

Daniel S. Immich, born in 1980, decided to do an apprenticeship as a winemaker while studying English, German, business and politics in 2007, which he did at the Clüsserath-Weiler / Trittenheim winery and the Bischöfliche wineries in Wiltingen (Saar) and Trier ( Moselle). He graduated as the third-best student of the year with a grade of 1.4.

This was followed by the qualification as a state-certified technician for viticulture and oenology, as the best in his year and best in 22 years with a grade of 1.0. He officially took over the winery in 2009.

The Immich-Anker winery is the first and so far the only winery in Enkirch that has been producing so much solar power through its own photovoltaic system since November 2013 that all electrical energy is required for wine production (e.g. for pressing, pumping, bottling, etc. ), can thereby be covered. This helps to save more than 5 tons of CO 2 per year . The wine that you enjoy from the winery is now made even more sustainably.

Wine Summary

Winery/Producer: Weingut Immich-Anker

Grape(s): 100% Riesling

Style: White, dry (Brut), sparkling (Sekt is German for sparkling).

Origin: Zeppwingert, Mosel, Germany

Vinification: Organic and sustainable farming. The grapes are hand harvested. The grapes are fermented with native in 70-year-old oak barrels and temperature controlled stainless steel tanks. Secondary fermentation via Méthode Traditionnelle occurs in bottle and the wine is then aged in bottle for 3 year on the lees. Bottles are rattled and shaken by hand during this aging process. The Sekt is produced to be Brut with a dosage of the slightest bit of sweetness to balance the acidity and still keep the wine dry by definition.

Aging: Aged in 70-ear-old oak barrels and stainless steel for the primary fermentation. Aged in bottle for 3 years on the lees

% ABV: 12%