The Germans drink more bubbly per capita than anyone else on earth, but little of it is as fine and delicious as this one. Most producers farm out its elaboration to specialist houses, but Hartmut has long been a master of the champagne method and makes his Sekts himself. This bottling was on the lees for some 30 months, and the luxurious dosage is a Beerenauslese! We asked for it to be moderated at about 7 gm., which has brought the wine into a lovely balance, where the innate fruitiness of the Riesling is tempered by the acidity and minerality.