{"title":"from meadows","description":"\u003ch2\u003evon Wiesen: Niko Brandner's New Project\u003c\/h2\u003e\n\u003cp\u003eThat 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.\u003c\/p\u003e\n\u003cp\u003eSo 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.\u003c\/p\u003e\n\u003cp\u003ePlease open the Ancestral fruit sparkling wine carefully, as the pressure in the bottle shows variance.\u003c\/p\u003e\n\u003ch3\u003eThe Méthode Ancestral\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","products":[{"product_id":"von-wiesen-ancestral-apfel-mit-hopfen","title":"Ancestral – Apple with Hops","description":"\u003ch2\u003evon Wiesen Ancestral – Apple with Hops – Cider from Sekthaus Griesel\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen\u003c\/strong\u003e \u003cstrong\u003eAncestral Apple with Hops\u003c\/strong\u003e is an apple-based sparkling wine, a cider from Sekthaus Griesel. With a fine perlage and bone-dry taste profile, it is a wonderful refresher when well chilled and a good accompaniment to roasted flavors of meat, fish, vegetables, or bread.\u003c\/p\u003e\n\u003cp\u003eIn terms of taste, the von Wiesen Ancestral is fundamentally designed for freshness, the alcohol content is moderate at 6.5% vol. alcohol, the acidity is pronounced (7.7g\/l), and the taste profile is absolutely dry, even if the label, in our opinion, does not suggest this. Precisely this dryness was the goal of Niko Brandner, who found too much residual sweetness in commercially available, lower-alcohol sparkling wines. Thus, the von Wiesen Ancestral is bone-dry with notes of green and yellow apple, the hops bring floral notes, such as you might know from Pale Ale, and the slight yeasty character, like fresh yeast bread, is also undeniable.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen – Niko Brandner's new project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; for several years now, he has been one of Germany's top sparkling wine producers. The quantities of Griesel sparkling wine production are never enough to satisfy the high demand. But if you want to remain true to your promise of quality, you cannot simply increase production volume. The sparkling wines mature for at least three years before they come to market, and there is always a corresponding time lag.\u003c\/p\u003e\n\u003cp\u003eSo why not try a different sparkling wine method with a different base ingredient? With the clear taste goal in mind, Niko experimented with apples from the region with as much care as he usually does with grapes for sparkling wine. Thus, the von Wiesen apple wine ferments spontaneously in old and new barrique barrels with the help of the 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 blackcurrant. Spontaneously fermented, it is ready to drink after about three months. Find your favorite von Wiesen Ancestral variety.\u003c\/p\u003e\n\u003cp\u003ePlease open the Ancestral fruit sparkling wine carefully, as the pressure in the bottle varies.\u003c\/p\u003e\n\u003ch3\u003eThe Méthode Ancestral\u003c\/h3\u003e\n\u003cp\u003eThe Méthode Ancestral is a traditional, almost forgotten method of sparkling wine production, originating in France, for example, in the Rhône region or Languedoc and Roussillon. This process does not require a second fermentation in the bottle or tank, as is usually the case, but only a single one. Nico Brandner first allows the apple must to spontaneously ferment, 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 perlage. The resulting semi-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.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073607033166,"sku":"020GRI021","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-hopfen_080c30d5-19c1-42ef-9e0b-a2805479bfb3.jpg?v=1751010858"},{"product_id":"von-wiesen-ancestral-apfel-und-quitte","title":"Ancestral – Apple and Quince","description":"\u003ch2\u003evon Wiesen Ancestral – Apple and Quince – Cider from Sekthaus Griesel\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen Ancestral\u003c\/strong\u003e \u003cstrong\u003eApple and Quince\u003c\/strong\u003e is an apple-based sparkling wine, a cider from Sekthaus Griesel. With a fine perlage and a dry taste profile, it is a wonderful refresher when well chilled and a good accompaniment to roasted flavors of meat, fish, vegetables, or bread.\u003c\/p\u003e\n\u003cp\u003eIn terms of taste, the von Wiesen Ancestral is fundamentally designed for freshness; the alcohol content is moderate at 6.6% vol., the acidity is prominent (6.9g\/l), and the taste profile is absolutely dry, even if the label, in our opinion, does not suggest this. This very dryness was Niko Brandner's goal, as he found too much residual sweetness in commercially available, lower-alcohol sparkling wines. Thus, the von Wiesen Ancestral is quite dry with 0.5g\/l residual sugar, with notes of green and yellow apple; quince wine and quince juice bring fuller, ripe notes, and the slight yeastiness, like fresh yeast bread, is undeniable. The von Wiesen Ancestral consists of equal parts apple and quince.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen – Niko Brandner's New Project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; for several years now, he has been among Germany's top sparkling wine producers. The quantities of Griesel sparkling wine production are never enough to satisfy the high demand. But whoever wants to remain true to their quality promise cannot 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.\u003c\/p\u003e\n\u003cp\u003eSo why not try another sparkling wine method with a different base material? With a clear taste goal in mind, Niko experimented with local apples with as much care as he usually does with grapes for sparkling wine. Thus, the von Wiesen cider ferments spontaneously in old and new barrique barrels with the help of the 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.\u003c\/p\u003e\n\u003cp\u003ePlease open the Ancestral carefully, as the pressure in the bottle varies.\u003c\/p\u003e\n\u003ch3\u003eThe Méthode Ancestral\u003c\/h3\u003e\n\u003cp\u003eThe Méthode Ancestral is a traditional method of sparkling wine production, originating in France, for example, in the Rhône region or Languedoc\/Roussillon, and almost forgotten. This approach does not require 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 quince wine from the previous year and quince juice, and then bottles it in the classic sparkling wine bottle. Sealed with a crown cork, the carbon dioxide generated by the continuous fermentation remains in the bottle. The carbon dioxide combines with the must, creating a fine, well-integrated perlage. The resulting perlé wine, also called Ancestral, Pétillant Naturel, or Pét Nat, is unfiltered, still contains slight yeast residues, and is therefore somewhat cloudy, like naturally cloudy apple juice.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608278350,"sku":"020GRI022","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-quitte_7adc8dd7-b585-4461-9b43-c5ba8da71448.jpg?v=1751010860"},{"product_id":"von-wiesen-apfel-und-rote-johannisbeere","title":"Ancestral – Apple \u0026 Redcurrant","description":"\u003ch2\u003evon Wiesen Ancestral – Apple \u0026 Red Currant – Cider from Sekthaus Griesel\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen Ancestral\u003c\/strong\u003e \u003cstrong\u003eApple \u0026 Red Currant\u003c\/strong\u003e is an apple-based sparkling wine, a cider from Sekthaus Griesel. With a fine perlage and bone-dry taste profile, it is a wonderful refresher when well chilled and a good accompaniment to fried foods, fried chicken, or Wiener Schnitzel, and the food can be salty.\u003c\/p\u003e\n\u003cp\u003eIn terms of taste, the von Wiesen Ancestral is fundamentally designed for freshness, the alcohol content is moderate at 6.6% vol. alcohol, the acidity is pronounced (12g\/l) and the taste profile is absolutely dry, even if the label, in our opinion, does not suggest this. Precisely this dryness was Niko Brandner's goal, as he found too much residual sweetness in commercially available, lower-alcohol sparkling wines. Thus, the von Wiesen Ancestral, with 0.0g\/l residual sugar, is bone dry with notes of yellow apple; the red currant brings an incredibly vibrant acidity and red fruit notes, and the slight yeasty character, like fresh yeast bread, is undeniable. The von Wiesen Ancestral consists of 85% apple and 15% red currant.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen – Niko Brandner's new project \u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; for several years now, he has been one of Germany's top sparkling wine producers. The quantities of Griesel sparkling wine production are never enough to satisfy the high demand. But whoever wants to stay true to their quality promise simply cannot just 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.\u003c\/p\u003e\n\u003cp\u003eSo why not try another sparkling wine method with a different base ingredient? With a clear taste goal in mind, Niko experimented with local apples with the same great care as he usually does with grapes for sparkling wine. Thus, the von Wiesen apple wine ferments spontaneously in old and new barriques with the help of naturally occurring yeast flora, just like the base wines in sparkling wine production. The result is four ancestral-style apple-based sparkling wines with hops, quince, red or black currant. Spontaneously fermented, it is ready to drink after about three months. Find your favorite von Wiesen Ancestral variety.\u003c\/p\u003e\n\u003cp\u003ePlease open the Ancestral carefully, as the pressure in the bottle varies.\u003c\/p\u003e\n\u003ch3\u003eThe Méthode Ancestral\u003c\/h3\u003e\n\u003cp\u003eThe Méthode Ancestral is a traditional method of sparkling wine production, originating in France, for example in the Rhône region or in Languedoc or Roussillon, almost forgotten. With this approach, there is no need for a second fermentation in the bottle or tank, as is otherwise common, but only a single one. Niko Brandner first allows the apple must to spontaneously ferment, adds red currant juice, 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 perlage. 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.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608311118,"sku":"020GRI023","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-rote-johannisbeere_4b049943-01b4-4898-9e54-580b9b6ad2bc.jpg?v=1751010863"},{"product_id":"von-wiesen-apfel-und-schwarze-johannisbeere","title":"Ancestral – Apple \u0026 Blackcurrant","description":"\u003ch2\u003evon Wiesen Ancestral – Apple \u0026amp; Blackcurrant – Cider from Sekthaus Griesel \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen Ancestral Apple \u0026amp; Blackcurrant\u003c\/strong\u003e is an apple-based sparkling wine, a cider from Sekthaus Griesel. With its fine perlage and bone-dry, tart flavor profile, it's a wonderful aperitif when well-chilled and a good accompaniment to dark meat, game, and wild fowl. The food can also be salty, as it pairs well with bacon, cheese, and sausage. \u003c\/p\u003e\n\u003cp\u003eIn terms of taste, the von Wiesen Ancestral is fundamentally designed for freshness. The alcohol content is moderate at 6.9% vol. alcohol, the acidity is prominent (9.5g\/l), and the flavor profile is absolutely dry, even if the label, in our opinion, doesn't suggest this. This dryness was precisely Niko Brandner's goal, as he found too much residual sweetness in commercially available, lower-alcohol sparkling wines. Thus, the von Wiesen Ancestral, with 0.0g\/l residual sugar, is bone-dry with notes of yellow apple. The blackcurrant brings a noticeable acidity and dark, berry-like, tart fruit notes, and the slight yeasty quality, like fresh yeast bread, cannot be denied. The von Wiesen Ancestral consists of 85% apple and 15% blackcurrant.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen – Niko Brandner’s New Project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; for several years now, he has been among Germany's top sparkling wine producers. The quantities of Griesel sparkling wine production are never enough to satisfy the high demand. But if you want to remain true to your quality promise, you simply cannot just increase production volume. The sparkling wines mature for at least three years before they come to market, and there is always a corresponding time lag.\u003c\/p\u003e\n\u003cp\u003eSo why not try a different sparkling wine method with a different base ingredient? With the clear taste goal in mind, Niko experimented with apples from the region with as much care as he usually does with grapes for sparkling wine. Thus, the von Wiesen apple wine ferments spontaneously in old and new barrique barrels with the help of the naturally occurring yeast flora, just like the base wines in sparkling wine production. The result is four apple-based Ancestrals with hops, quince, red or blackcurrant. Spontaneously fermented, it is ready to drink after about three months. Find your favorite von Wiesen Ancestral variety.\u003c\/p\u003e\n\u003cp\u003ePlease open the Ancestral carefully, as the pressure in the bottle varies.\u003c\/p\u003e\n\u003ch3\u003eThe Méthode Ancestral\u003c\/h3\u003e\n\u003cp\u003eThe Méthode Ancestral is a traditional method of sparkling wine production, originating in France, for example in the Rhône region or Languedoc\/Roussillon, and almost forgotten. This process does not require 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 spontaneously ferment, adds redcurrant juice, and then fills it into 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 perlage. 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, similar to naturally cloudy apple juice.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608737102,"sku":"020GRI024","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-schwarze-johannisbeere_07d8d0f5-d1b5-4004-91f4-407d72070d6e.jpg?v=1751010865"},{"product_id":"von-wiesen-eisenkraut-quitte-alkoholfrei","title":"Vervain \u0026 Quince – alcohol-free","description":"\u003ch2\u003evon Wiesen – Verbena \u0026amp; Quince Celery – non-alcoholic\u003c\/h2\u003e\n\u003cp\u003eNiko Brandner's latest creation is the \u003cstrong\u003evon Wiesen Verbena \u0026amp; Quince non-alcoholic\u003c\/strong\u003e. The official trade name: carbonated fruit juice drink Quince, gives no hint of the pleasure hidden within. The nose offers super fragrant verbena, as ironwort is also called, while the palate is finely effervescent and wonderfully dry. The quince contributes a subtle fruit sweetness, the hops a saliva-inducing bitterness, and the fermented celeriac, as an umami bomb, brings depth and complexity to the von Wiesen Verbena Quince non-alcoholic. Simply extraordinary. Caution: Dry! \u003c\/p\u003e\n\u003ch3\u003evon Wiesen – non-alcoholic \u003c\/h3\u003e\n\u003cp\u003eAn herbal infusion of verbena and quince juice forms the base. These are combined with celeriac juice, created by lactic fermentation of fresh celery pieces in brine, and hops, then carbonated. The von Wiesen Verbena Quince non-alcoholic contains no alcohol whatsoever. No alcohol was removed, as no alcohol is produced in the first place. The von Wiesen non-alcoholic with juice from regional quinces from the Hessian Bergstraße is a wonderful, chilled refresher for teetotalers. It is less polarizing as a non-alcoholic food companion to modern fusion cuisine. \u003cbr\u003e\u003cbr\u003ePlease open the von Wiesen Verbena Quince non-alcoholic well-chilled and carefully, as the pressure in the bottle varies. \u003c\/p\u003e\n\u003cp\u003eBest before 31.12.2026\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073615356238,"sku":"020GRI026","price":15.95,"currency_code":"EUR","in_stock":true},{"title":"6× 750 ml","offer_id":59669220688206,"sku":"020GRI026_6","price":90.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-eisenkraut-quitte-alkoholfrei_da885219-7a01-4b2d-ac77-5ef7f66184cd.jpg?v=1751011035"},{"product_id":"von-wiesen-ros-apfel-brut-2018","title":"Rosé Apple Brut – 2018","description":"\u003ch2\u003evon Wiesen – Rosé Apple Brut 2018 – Apple Sparkling Wine with Currant\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen Rosé Apple Brut 2018\u003c\/strong\u003e is a sparkling wine made from various regional apple varieties from the Hessian Bergstraße region. With fine perlage and a dry taste profile, the Rosé Apple Brut is a wonderful refresher when well chilled. In addition to juicy notes of apple cider, there are also sweet and sour aromas of red and black currants, which bring fruitiness and complexity.\u003c\/p\u003e\n\u003cp\u003eThe apple sparkling wine was produced using traditional bottle fermentation, meaning the bottles were riddled and disgorged, just like Griesel Sekt made from grapes. 24 months of yeast aging in the bottle bring elegance and depth.\u003c\/p\u003e\n\u003cp\u003eFor the dosage, Niko Brandner chose not a sugar solution or apple juice, but spontaneously fermented juice from red and black currants. This adds plenty of color and fruit to the mix and a little more residual sweetness than with the Apple Sparkling Wine Brut.\u003c\/p\u003e\n\u003cp\u003eOn the palate, a fine perlage presents itself, which does not seem to hinder the flow of drinking. Wonderfully dry and immensely fruity, the von Wiesen Rosé Apple Brut, with 8.7% vol alcohol, is a grand aperitif and a good accompaniment, for example, to summer salads, fish, or light meat.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen Fruit Sparkling Wine – Niko Brandner's New Project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; he has been one of Germany's top sparkling wine producers for several years now. The quantities of Griesel Sekt production are never enough to satisfy the high demand. But whoever wants to remain true to their quality promise simply cannot just increase production volume. The sparkling wines mature for at least three years before they come to market, and there is always a corresponding time lag.\u003c\/p\u003e\n\u003cp\u003eSo why not try sparkling wine from a different base ingredient? With a clear taste goal in mind, Niko experimented with apples and quinces from the region with as much care as he usually does with grapes for sparkling wine. Thus, the von Wiesen apples ferment spontaneously in old and new barrique barrels with the help of the naturally occurring yeast flora, just like the base wines in sparkling wine production. Please open the von Wiesen apple sparkling wine carefully, as the pressure in the bottle shows variance. \u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073620468046,"sku":"020GRI028","price":14.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-rose-apfel-brut-2018_f48bc56a-b25b-4472-8cc8-041b2ff6de9d.jpg?v=1751011242"},{"product_id":"von-wiesen-brombeerblatt-apfel-alkoholfrei","title":"Blackberry Leaf \u0026 Apple – alcohol-free","description":"\u003ch2\u003evon Wiesen – Blackberry Leaf \u0026amp; Apple Caramel Malt – alcohol-free\u003c\/h2\u003e\n\u003cp\u003eWith this \u003cstrong\u003eVon Wiesen Blackberry Leaf \u0026amp; Apple alcohol-free\u003c\/strong\u003e, Niko Brandner is launching a second non-alcoholic beverage. The official traffic designation: carbonated fruit juice drink apple gives no hint of the pleasure hidden behind it. On the nose, it smells of meadow blossoms and yellow apple; on the palate, it is finely sparkling and wonderfully dry. The apple contributes a subtle fruit sweetness, the blackberry leaf extract provides a mouth-watering bitterness, tannins similar to those found in black tea, and a broth of smoked salt lemon adds depth and complexity to the Von Wiesen Blackberry Leaf Apple alcohol-free. Simply extraordinary. Caution, dry! \u003c\/p\u003e\n\u003ch3\u003evon Wiesen – alcohol-free \u003c\/h3\u003e\n\u003cp\u003eAn herbal infusion of blackberry leaf and apple juice forms the base. These are mixed with caramel malt from barley and a broth of smoked salt-lemons, which have been steeped for several weeks, and carbonated. The Von Wiesen Blackberry Leaf Apple alcohol-free contains no alcohol whatsoever. No alcohol was removed, as no alcohol is produced in the first place. The Von Wiesen alcohol-free with juice from regional apples from the Hessian Bergstrasse, served chilled, is a wonderful refresher for dry drinkers and an alcohol-free companion to light fusion cuisine. \u003c\/p\u003e\n\u003cp\u003eBest before 30.09.2026\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073645240654,"sku":"020GRI029","price":15.95,"currency_code":"EUR","in_stock":true},{"title":"6× 750 ml","offer_id":59669379842382,"sku":"020GRI029_6","price":90.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-brombeerblatt-apfel-alkoholfrei_9cf7c333-bc7c-419e-a05c-8ee535cb98f7.jpg?v=1751011475"},{"product_id":"von-wiesen-rose-apfel-brut-2020","title":"Rosé Apple Brut – 2020","description":"\u003ch2\u003evon Wiesen – Rosé Apple Brut 2020 – Apple Sparkling Wine with Currant\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evon Wiesen Rosé Apple Brut 2020\u003c\/strong\u003e is a sparkling wine made from regional apples of various varieties from the Hessian Bergstraße. With fine perlage and a dry taste profile, the Rosé Apple Brut is a wonderful refreshment when well chilled. In addition to juicy notes of apple cider, there are also sweet-sour aromas of red and black currant, which bring fruitiness and complexity.\u003c\/p\u003e\n\u003cp\u003eThe apple sparkling wine was produced using traditional bottle fermentation, meaning the bottles were riddled and disgorged, just like Griesel Sekt made from grapes. 24 months of yeast aging in the bottle bring elegance and depth.\u003c\/p\u003e\n\u003cp\u003eFor the dosage, Niko Brandner chose not a sugar solution or apple juice, but spontaneously fermented juice from red and black currants. This adds plenty of color and fruit to the mix and slightly more residual sweetness than with the Apple Sparkling Wine Brut.\u003c\/p\u003e\n\u003cp\u003eOn the palate, a fine perlage presents itself, which does not hinder the flow of drinking. Wonderfully dry and immensely fruity, the von Wiesen Rosé Apple Brut, with 8.7% vol alcohol, is a grandiose aperitif and a good companion, for example, to summer salads, fish, or white meat.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen Fruit Sparkling Wine – Niko Brandner's New Project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make Sekt is undisputed; he has been one of Germany's top Sekt producers for several years now. The quantities of Griesel Sekt production are never enough to satisfy the high demand. But if you want to remain true to your quality promise, you simply cannot just increase production volume. The Sekt matures for at least three years before it comes onto the market, and there is always a corresponding time lag.\u003c\/p\u003e\n\u003cp\u003eSo why not try sparkling wine from a different raw material? With a clear taste goal in mind, Niko experimented with apples and quinces from the region with as much care as he usually does with grapes for Sekt. Thus, the von Wiesen apples ferment spontaneously in old and new barrique barrels with the help of the naturally occurring yeast flora, just like the base wines in Sekt production. Please open the von Wiesen apple sparkling wine carefully, as the pressure in the bottle varies.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073664377166,"sku":"020GRI0281","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-rose-apfel-brut-2020.jpg?v=1779199598"},{"product_id":"von-wiesen-x-seckinger-rose-pure-x-johannisbeere","title":"Rosé Pure x Redcurrant","description":"\u003ch2\u003eRosé Pure x Currant – Wine meets Juice – Seckinger x von Wiesen\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVon Wiesen x Seckinger Rosé Pure x Currant Ancestral\u003c\/strong\u003e is a collaboration between the Seckinger winery and Niko Brandner's von Wiesen project: rosé wine flavored with currants.\u003c\/p\u003e\n\u003cp\u003eRosé Pure X Currant Ancestral is a flavored wine-based drink. For this, the Seckinger brothers from the winery in the Pfalz and Niko Brandner teamed up. The Seckingers contributed 90% of their pure line rosé wine and Niko Brandner 10% spontaneously fermented red currant juice. This Cuvée was created as an Ancestral with a second fermentation in the bottle on the lees, which contributed the natural carbonation to this collaboration.\u003c\/p\u003e\n\u003cp\u003eThe von Wiesen x Seckinger is brilliant raspberry red in color and slightly cloudy, due to the remaining yeast in the bottle. It smells of a basket full of berries, with the currant taking precedence. The minimally sulfured, unfiltered, and unfined Rosé Pure x Currant Ancestral boasts fine-pearly bubbles.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is wonderfully dry and immensely fruity, and with 10.5% vol alcohol, it is an invigorating aperitif and a good accompaniment, for example, to summer salads, grilled poultry, or meat.\u003c\/p\u003e\n\u003ch3\u003evon Wiesen – Niko Brandner's new project\u003c\/h3\u003e\n\u003cp\u003eThat Niko Brandner can make sparkling wine is undisputed; for several years, he has been among Germany's top sparkling winemakers. The quantities produced by Griesel Sekt are never enough to meet the high demand. But if you want to stay true to your quality promise, you simply cannot just increase production volume. The sparkling wines mature for at least three years before they are released, and there is always a corresponding time lag.\u003c\/p\u003e\n\u003cp\u003eSo why not try sparkling wine from a different base ingredient? With a clear taste goal in mind, Niko experimented with apples and quinces from the region with as much care as he usually applies to grapes for sparkling wine. Thus, the von Wiesen apples ferment spontaneously in old and new barrique barrels with the help of the naturally occurring yeast flora, just like the base wines in sparkling wine production. Please open the Seckinger x von Wiesen carefully, as the pressure in the bottle varies.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073665425742,"sku":"020GRI030","price":14.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-seckinger-rose-pure_889658f3-c3c6-437f-b53f-b68e014e9f61.jpg?v=1751011806"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/von-wiesen.jpg?v=1773757890","url":"https:\/\/nurgutes.de\/en\/collections\/von-wiesen.oembed","provider":"nur Gutes","version":"1.0","type":"link"}