One of the few traditional method sekt on this market and one worth seeking out. Mosel Riesling spends 18 to 24 months on the lees, and the dosage is an aged Auslese, both of which help the sometimes-rocky marriage of Riesling and autolysis. Just off dry, with scents of nectarines and fleshy peach, candied apricot and gingersnap on the finish. Acidity is lifted and buoyant, with herbal lime leaf threaded throughout. Serious and ideal for pairing with Thai or Vietnamese.