Raumland Triumvirat Grande Cuvee Brut 2012
Type: Sparkling
Country: Germany
Region: Rheinhessen
Grape Variety: Pinot Noir, Pinot Meunier, Chardonnay
Viticulture: Certified Organic
Climate: Mild temperatures, surrounded by protective hills and forests, long sun hours and little rainfall
Terroir: 30+ year-old vines grow on a calcareous soilbed of shell-limestone and clay
Winemaking: Hand-harvested and pressed as a whole bunch. 93% fermented in wood and 7% fermented in stainless steel, unfiltered, malolactic fermentation. Ageing of 100 months on the lees. Bottled unfiltered
Color: Light golden yellow
Nose: The wine opens with a very delicate and fine bouquet of yellow-fleshed fruits intermixed with very fine chalky, saline and floral notes
Palate: Delicate, refined and elegant with delightful hints of nut butter, freshly baked bread and stone fruit. The fine perlage adds to its robust yet harmonious character
About the Winery:
In 1990, Sekthaus Raumland was founded by Volker Raumland, often described as the pioneer / the grand seigneur / the Sektpapst in Germany. Volker Raumland is the one who dared to start a new “quality revolution” in German Sparkling Wine. The two daughters Marie-Luise and Katharina are joining the family estate in 2020, continuing with the same passion and love for high-quality German sparkling wine that their parents had and still have.
Sekthaus Raumland is purely focused on the production of Sekt and thus the whole work is organized around and adjusted for the elaboration of the most delicate and finest sparkling wines.
The process is very carefully hand-selected and harvested manually. The grapes are placed in small 15 kg boxes to ensure that none of the fruit is damaged. Grapes are picked at 75 to 80 Oechlse, the optimum must-weight for sparkling wine. Whole cluster pressing is used to preserve fruit aromas with no maceration, no mashing and no pumping of the juice. Only the best part of the grape – the “Cuvée” – is used. It takes up to 4 hours to run the whole cluster press program which involves the careful segmentation of the juice into “Cuvée” (roughly 50% of the most) and “Taille” (roughly 10-20%). To control phenolics the press is stopped after the last “Taille” run. After primary fermentation, blending (assemblage) and bottling, the second alcoholic fermentation occurs in the bottle (traditional bottle fermentation). The sparkling wines are stored in a four-story-deep cellar to achieve optimum ripeness and “pinpoint” mousse. The sparkling wines are continuously monitored and tasted to ensure optimum quality. The factor “time” plays a role of paramount importance for Raumland’s sparkling wines. The “youngest” Sekt lies on lees for a minimum of 4 years, the most prestigious Sekt even up to 15 years (without losing its freshness and crisp character). All the Sekt receive a low level of dosage (all < 6g) to not hide their natural taste.
