St. Pauls Winery
The St. Pauls Winery, on the other hand, relies exclusively on the Chardonnay grape. "We have been making sparkling wine since 1979," reports chairman Dieter Haas. The current annual production is 35,000 bottles. The Praeclarus Brut, a "sparkling wine for everyone", has recently been rejuvenated by reduced bottle ripening. It lies on the yeast for at least 30 months before it is disgorged (= freed from the iced yeast plug) and bottled. The place where the wine is fermented in the bottle is special, because the St. Pauls winery stores its sparkling treasures in a bunker. In front of the St. Pauls field, not far from the village, the striking, round-roofed building from 1937 watches over six or seven vintages. The metre-thick walls ensure constant temperature and humidity. The latest newcomer is stored on the yeast for a whole 60 months. "With the Praeclarus Pas Dosé, we have added a vintage sparkling wine to the Brut," says Haas. It is a sparkling wine par excellence, for which only selected wines of a special year are refined. The current one is the one from 2014.
The Praeclarus sparkling wines from the St. Pauls Winery are literally bunkered. The building, which is ideal for storage, can be visited by groups in summer as part of guided tours and on request.