When Rainer Eymann took over the winery in 1982 from his parents, he knew he wanted to switch to organic farming. For a long time, he stayed the first and only one in the Pfalz region and in 2006 switched to bio-dynamic farming. Now they farm about 18 hectares. Five years ago, his son Vincent joined the winery, and waiting for him was soil, very healthy due to never being abused for the last 35 years. He soon started to look into using even less filtering and sulfur but still trying to appeal to all kinds of wine drinkers. As a big fan of Champagne, he has upped the level of all the sparkling wines they produce, and people have taken note of their excellent quality.
After the harvest in late August, the grapes macerate for a couple of hours and are then directly pressed. And of course, they use an actual Champagne press, which is typically operated by winemakers in the Champagne region, where they use the whole cluster and try not to bruise the fruit before. Once all the juices have been carefully extracted, they ferment and age first for 6 months in barrels. Afterward, the still wine is bottled with neutral yeast and some sugar and ages for 18 months in the bottle until it is disgorged (the process of removing the dead yeast from the bottle). The sparkling wine is then finished with a little bit of sugar, a process called dosage. The result is a pretty straight and dry Sekt with a fair amount of Strawberry with a little bit of pink grapefruit in the mouth. It's definitely a good opener for the night, but don't underestimate its power as a food companion.