The selection of base wines used to create the cuvée plays a key role in the flavour and quality of the Sekt.
The must derived from the grapes is fermented to create wine. Once the sugar dissolved in wine and selected yeast have been added, the wines combined to create the cuvée are bottled or added to pressure-resistant vats for the second stage of fermentation, during which the yeast breaks down the added sugar into alcohol and carbon dioxide. To provide the Sekt with the desired degree of sweetness, sucrose, grape must, partially fermented grape must, wine or wine distillate are added.
Three production processes are common
According to the traditional method of bottle fermentation, the wine is fermented, riddled, disgorged and sold in the same bottle, just as it was long ago.
In the case of bottle fermentation based on the Transvasier method, the wine is first fermented in the bottle and then transferred under counter-pressure for the purpose of filtration. After completion, the Sekt is then bottled again.
Wine can be fermented and stored in large modern tanks to produce larger volumes of identical Sekt.