from meadows

von Wiesen: Niko Brandner's New Project

That Niko Brandner can make sparkling wine is undisputed; he has been one of Germany's top sparkling wine producers for several years. The quantities of Griesel sparkling wine production are never enough to satisfy the high demand. But if you want to stay true to your promise of quality, you can't simply increase production volume. The sparkling wines mature for at least three years before they come onto the market, and there is always a corresponding time lag.

So why not try a different sparkling wine method with a different base material? With a clear taste objective in mind, Niko experimented with apples from the region with as much care as he usually does with grapes for his sparkling wine. Thus, the von Wiesen cider ferments spontaneously in old and new barriques with the help of naturally present yeast flora, just like the base wines in sparkling wine production. The result is four apple-based Ancestrals with hops, quince, red or black currant. Spontaneously fermented, it is ready to drink after a good three months. Find your favorite von Wiesen Ancestral variety.

Please open the Ancestral fruit sparkling wine carefully, as the pressure in the bottle shows variance.

The Méthode Ancestral

The Méthode Ancestral is a traditional method for sparkling wine production, originating in France, for example, in the Rhône region or in Languedoc or Roussillon, and almost forgotten. With this approach, there is no need for a second fermentation in the bottle or tank, as is usually the case, but only a single one. Niko Brandner first allows the apple must to ferment spontaneously, adds Citra hops, and then bottles it in the classic sparkling wine bottle. Sealed with a crown cap, the carbon dioxide produced by the continuous fermentation now remains in the bottle. The carbon dioxide combines with the must, creating a fine, well-integrated effervescence. The resulting sparkling wine, also known as Ancestral, Pétillant Naturel, or Pét Nat, is unfiltered, still contains slight yeast residues, and is therefore somewhat cloudy, like naturally cloudy apple juice.