Method traditional sparkling of Zöldveltelini

By Ágnes Németh

Zöldveltelini is not a typical grape for sparkling wines, at least not in Hungary. Chardonnay, Pinot Noir are abundant, along with Furmint, our local hero. However, if you cross the western border, you will find tons of great examples of Grüner Veltliner (the German name of Zöldveltelini) in Austria. Now, with Steigler Extra Brut, we can also be pride of a bubbly: refreshing, elegant, expressing the variety with outmost balance.

 

Recently I have had the chance to taste the new release bottle fermented sparkling wine of the organic Steigler Cellar from Sopron. Well, it has already been on the shelves for a while, but I live in Spain and do not come so frequently to my home country. My Spanish second home happens to be in the centre of the Spanish (mainly Catalan) sparkling wine production, and over there, the majority of sparkling wine consumed is brut nature. In the Mediterranean climate it is easy to make adorable sparkling wines any dosage, but it is not easy to find good examples from northern countries.

 

Flowers all over

Steigler sparkling is not brut nature, since the residual sugar is slightly above the allowed 3 g/l, it is 3.3 g/l, yet, for me it was a revelation and a great pleasure to discover this wine. The truth is that I “run with sparkling wine”, this is how my engine functions, and since I am so used to super dry sparkling wines, I was struggling, even though there were around hundred wines at the event I worked at last weekend. (It was Winelovers Wine Awards, as the glass suggests…) Some of the sparkling wines were brut nature or extra brut, but my favourite was Steigler with its ethereal character. 12 months on the lees, subtle yeast, but plenty of juicy fruits, especially citrus fruits and above all enchanting floral notes, as if you were lying in the middle of a spring meadow, under a blooming tree. Congrats!

See Steigler Extra Brut on the winery webshop