Schloss Gobelsburg NV Brut Reserve Sekt

Grapes from Heiligenstein, Gaisberg, Grub and Lamm are harvested at the right moment, laid in small boxes and are immediately pressed, whereby only the core of the basic wine is used. After six months of cask storage, it is bottled for the second fermentation. It then rests for about three years on the yeast, which contributes to the creamy texture, until it is hand riddled and then degorged.

"1171 The monks of the Zwettl monastery are granted their first vineyards at the Heiligenstein and Gaisberg.
1740 The castle and its vineyards are acquired by the order.
1786 After a fire at the Kammern winery, winemaking is transferred to Gobelsburg.
1996 Michael & Eva Moosbrugger take over the management of the property together with Willi & Edwige Bründlmayer. The winery is admitted to the association Österreichische Traditionsweingüter. As one of the oldest wineries in Austria, Schloss Gobelsburg has several historical vineyard sites around the castle. Every site has its specialties and particularities with different soil and micro-climatic conditions. From the sun-exposed terraces on Zöbinger Heiligenstein and the Gaisberg mountain to the extensive garden facilities around Gobelsburg castle, the vines are subjected to a wide range of conditions. In accordance with their respective potential, the best possible development conditions are established for every grape variety. At Schloss Gobelsburg, ecological winegrowing is not just simply en vogue at the moment. The monks of the Zwettl Monastery, who managed the winery until 1995, used organic fertiliser, abstained from employing herbicides, and aimed to reduce the use of plant protectants."