Extra Brut Reserve

Taut, cool and dry: this sparkling wine relies on tension rather than fullness. With a dosage of 2 g/l, it is set close to the minimum, the fruit has just turned ripe, and austere herb notes and a light salinity carry it through to the long finish.

The grapes come from Kamptal and the Thermenregion. Kamptal is a patchwork of primary rock, loess and volcanic remnants; cool air from the Waldviertel flows into the valley from the north, while Pannonian warmth pushes in from the south. The resulting temperature swings produce grapes of intense aromatic character. In Gumpoldskirchen, where Fred Loimer has run the Schellmann estate since 2004, they grow on limestone soils.

Pinot Noir and Zweigelt are listed, with Chardonnay, Pinot Blanc, Pinot Gris and Grüner Veltliner also part of the blend. Harvesting is done by hand in 20 kg crates. After whole-cluster pressing yielding 50 litres of juice from 100 kg of grapes and around 40 hours of settling, the must ferments spontaneously at 18 to 22 °C over two to four weeks in steel tank and remains on fine lees for more than six months. Bottling takes place in June, after which the sparkling wine rests for around eighteen months sur lattes and is riddled by hand.

Cool and tart, with bite and plenty of freshness. Pressure builds, cushioned by the fine mousse, so that elegance and finesse remain. The finish is long, taut and slightly saline.

Scallops baked in prosciutto, grilled langoustine in piment d'Espelette butter or gougères.

Fred Loimer has worked biodynamically since 2006 and co-founded respekt-BIODYN, a certification that requires quality standards in the cellar in addition to work in the vineyard. Sparkling wine made by the traditional method has been produced in-house since 2013. Sulphur levels stay low: around 20 mg/l before bottling, 15 mg/l at disgorgement.