The sparkling wines from Balthasar Ress are all produced using the traditional bottle fermentation method, as is the case with champagne. In this process, the base wine is filled into the bottle together with the tirage, a mixture of yeast and sugar, and tightly sealed. A second fermentation takes place, during which carbonic acid is produced. After a 15-month yeast aging, the formed yeast plug is frozen and the bottle is opened. Due to the pressure in the bottle, the yeast shoots out and a clear sparkling wine remains, which is refilled with the dosage. The dosage ultimately determines the sugar content as well as the final taste of the sparkling wine. The Riesling Sekt brut presents itself with a light lime green color in the glass. The nose reveals distinct tones of lemon and floral freshness. On the palate, these aromas continue along with green apple and a slight yeasty note, due to the long yeast aging. This sparkling wine convinces with a nice melt and long slender acidity in the finish.