If a wine or Sekt tastes of cork, the reason is usually the bottle closure, meaning the cork. If it’s defective or porous, it can affect or even ruin the flavour of the beverage.
A special surface treatment allows the Sekt bottle to withstand the high pressure inside. Sekt bottles should not be stored in shelves made from clay or stone, as the sharp edges could damage the surface finish of the bottles. Ideally, Sekt bottles should be stored standing up at a cool, constant temperature.
Sekt leaves the winery after maturing for several months. Stored correctly, all of the quality characteristics are maintained for a period of approximately two years.
Sekt should be enjoyed cold, but should never be frozen. If Sekt is too cold, its flavours will be less perceptible.
Gelatin is permitted in the manufacturing process and used as required. It helps to bind any insoluble matter in the wine and is filtered out to the highest degree possible following clarification. If gelatin has been used, the Sekt cannot be labelled a vegan product.