Sekthaus Raumland – Best German Sekt
Sekthaus Raumland, founded in 1989 by Volker Raumland, produces the best German Sekt. Just like the fine bubbles in Raumland Sekt, awards, accolades, and top ratings rain down. When Volker Raumland settled in Flörsheim-Dalsheim in Rheinhessen, Sekt production was virtually uncharted territory. Volker Raumland initially looked to France, studying how champagne is made and what its quality characteristics are. It is very important to him to make Sekt from his own grapes, to have everything under control from the beginning. 10 hectares of vineyards are farmed organically, yield reduction begins in January with pruning and green harvesting at the beginning of summer, and the early manual harvest of the grapes are just as important as gentle pressing, fermentation with yeasts on the Champagne, the blending of the base wines before tirage, and long yeast aging in the bottle at consistently cool temperatures. He allows his traditional Sekt, such as Cuvée Marie-Luise or Katharina, at least 4 years, and his prestige Sekt, such as Chardonnay Prestige Brut, at least 5 years to develop the typical brioche notes and to bind the fine, delicate bubbles so that the Sekt sparkles for a long time in the glass.
Awarded – Rated
- Meininger's German Sekt Award 2020 (Winery of the Year Sekt Collection of the Year)
- Vinum 2020 (Best Winzersekt)
- Eichelmann 2020 (Category "World Class")
- Falstaff 2019 (Best German Vintage Sekt)
- Eichelmann 2019 (Winery of the Year / Sekt Collection of the Year)
- Meininger's German Sekt Award 2019 (Winery of the Year / Sekt Collection of the Year)
- Vinum 2019 (Best Winzersekt)
- Vinum Sekt Award 2019 (Places 1 to 3)
- DWI 2019 (Best German Sekt)
- Weinfeder e.V. (Wine Personality of the Year)
Sekthaus Raumland | where the sparkling wine revolution began
In the early 90s, Sekt production was mass-driven. Even today, about 75-80% of the Sekt produced in Germany comes from three large companies with many different brands for supermarkets. Only 1.5-2% is produced using the traditional method (bottle fermentation). The term "Sekt" does not allow consumers to draw conclusions about quality; Sekt from traditional bottle fermentation does.
Today, we are 30 years further. Volker Raumland, together with a few other Sekt producers, founded the association of traditional Sekt producers. They want to give Sekt from bottle fermentation a face and a voice. Traditional Sekt should not remain an occasional drink, something you only drink for a toast, but rather, like wine, an excellent accompaniment to food.
