Like the still Rieslings produced by Peter Lauer, this sparkling rendition is dry, bright and brimming with aromatics. Equal attention goes into the production of these bubbles, as does their still wine. The Sekt undergoes fermentation in the traditional Champagne method with the bottles riddled by hand. The wine matures for an average of 16 months before being discourged. The end result has notes juicy Bosc pear, bright green apple and zippy minerality.