Sparkling wine

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The German term Schaumwein was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "Der Mann im Mond" in 1827 and then appeared in a dictionary for the first time 50 years later in 1876. It is understood as a generic term for sparkling wines with a certain proportion of carbon dioxide (often incorrectly referred to colloquially as carbonic acid).

Sparkling Wine - Bottle and Glass

The higher the proportion and the finer the bubbles, the higher the quality. A good quality is characterized by pronounced longer-lasting effervescence with the finest, that is, tiny bubbles. This can be particularly achieved with the classic production method through bottle fermentation with longer yeast aging.

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Sparkling wine

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Sparkling wine

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