Five sects and (no) clogs on the leg

Classic grape variety mix for good sparkling wine

The grape varieties are classically selected. Chardonnay and Pinot Noir form the backbone, supplemented by Meunier and Pinot Blanc. All sparkling wines are produced in-house - a clear commitment to the sparkling wine concept, which includes control over the entire process. At the same time, contract sparkling is an important pillar: around 200 customers rely on the Reineckers' expertise, which gives the company an unusual breadth in terms of technology and personnel.

Tasks are clearly divided within the small team. Katja Reinecker is primarily responsible for organization, sales and marketing, while Steffen Reinecker is in charge of the cellar and production. In practice, however, these boundaries become blurred, as is often the case in family-run businesses. Decisions - especially when it comes to cuvetting - are made jointly, based on experience and sensory exchange.

The range is deliberately kept lean and usually comprises around five sparkling wines. The entry level, a Rosé Brut with a high proportion of Pinot Noir, already shows the stylistic line: precise fruit, moderate use of wood in the base wine (a small proportion in wood, the rest in stainless steel) and a yeast ageing period of around twelve months. The Cuvée Reserve is much more complex. It is predominantly based on one vintage, but is supplemented by reserve wines, some of which date back to 2013. This process, reminiscent of the solera principle, lends depth and continuity.

With measuring cylinders and a lot of patience

Working on such cuvées is an iterative process. Tasting, discarding, recombining - often in very small quantities, with measuring cylinders and a lot of patience. The challenge lies less in finding the ideal blend than in transferring it to larger volumes. There is also a factor that the Reineckers openly mention: Taste is not completely reproducible. Daily form, perception and experience all play a role - a purely analytical approach falls short here.

This attitude is also reflected in the use of technology. While digital applications in the vineyard certainly offer potential, sparkling wine production remains a sensory-based craft. The aim is not a standardized product, but a sparkling wine full of character that combines enjoyment and occasion.

Since 1 January 2025, Sektgut Reinecker has been a member of the VDP - the second pure sparkling wine producer after Raumland. This membership underlines the growing importance of high-quality sparkling wine in Germany and is also recognition of the estate's consistent quality work.

Another building block is the family's involvement in Isteiner Klotz, where they cultivate vineyards together with Fritz and Friedrich Keller. In the podcast, the two explain how this mixed duo (two families, two generations each) came about. The interest in the Klotz was not surprising: the barren Jura limestone soils pose special challenges, but offer great long-term potential. Some of the areas are still under development, as clearing, replanting and re-grafting take time.

In the cellar, production follows clear parameters. The grapes are harvested relatively early to achieve must weights of around 80 degrees Oechsle - a basis for base wines with a moderate alcohol content. The second fermentation provides the rest. Analysis and tasting together determine the optimum time. After disgorging, the sparkling wines are deliberately given time to mature before they go on sale.

The sparkling wines range in price from around 14 to 24 euros. Adjustments are made cautiously and with an eye on the market, without fundamentally changing the positioning.

Info

Sektgut Reinecker
Kleinmattweg 1
79424 Auggen

+49 7631 3441
sektgut-reinecker.de

[Recorded on March 27, 2026]