How Long Can I Age a Sekt?

The recommended maturation period for any given sekt depends on a) the quality of the sekt, and b) proper cellaring. A young German sekt, matured for just a few months on the lees and intended to be consumed in the short term, should be enjoyed within a few weeks or months from sale.

Raumland sekts mature for a minimum of 36 months (at least 3 years) and often more than 120 months (i.e., 10 years) on the lees. We give them the time they need to achieve their full potential and not just the youthful aromas (primary fruit). Lees aging further encourages tertiary aromas redolent of brioche and yeasty dough. For as long as the sekts remain in our sekt cellar on the lees, i.e., encountering almost no oxygen and thus in a reductive (oxygen-poor) environment, they will continue their positive development.

Disgorging of the sekts

Before our sekt can be sold, however, we need to remove the yeast still in the bottle. This process is known as riddling, and is performed by hand or by machine. The riddling brings the sekt bottle into a vertical position so that the yeast moves into the narrow neck of the bottle, where it can then be removed, essential for achieving a clear sparkling wine.

After disgorging, our sekts remain for approx. 4 to 6 months in our cellar, harmonizing with the dosage. They are only then released for sale. At this point, the clock starts ticking. Which does not mean, however, that the sekt needs to be consumed right away.

Our Raumland rule of thumb

The sekt can be matured for the same amount of time that it was on the lees. Prerequisite: proper storage at temperatures from eight to a maximum of 15 degrees and in a dark spot, with no temperature fluctuations. More tips can be found here. In the event of extended storage, the flavor of the sekt will change somewhat and a bit of the carbon dioxide may dissipate. We actually quite enjoy both of these characteristics.

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