The idea for Karthuserhof sparkling was first conceived in the early 19th century by then owner Valentin Leonardy. Enamored with the sparkling wine of high society, his dream finally came to fruition six generations later.

In 2020, proprietor Albert Behler hired the renowned oenologist and Champagne expert Mathieu Kauffmann the Champagne Bollinger Chef de Cave for 13 years to oversee all wine production and begin working on the the first Karthuserhof Sekt. Matthieu has also been instrumental in establishing the rules of the VDP Sekt consortium in Germany.

After looking at the unique characteristics of the Karthuserhof vineyards, especially the monopole Karthuserhofberg, it became clear that the sparkling must be made of Riesling and Pinot Blanc. The Devonian-slate Karthuserhofberg is home to Pinot Blanc as well as Riesling, providing depth and structure. The Mertesdorfer vineyard add finesse and elegance. And grapes from the cooler sites in Waldrach add freshness and lift.

After harvest, the grapes are gently pressed and the must ferments spontaneously. Aging takes place in stainless steel tanks and wooden barrels and the base wines are matured on gross lees. The final cuve is a blend of 80% Riesling and 20% Pinot Blanc, entirely from the 2020 vintage. The wine was then bottled and aged on lees for 36 months and disgorged in August 2024.

On the nose, the wine is exceptionally delicate. Fennel, lime, lemon, and subtle brioche notes underpinned by the typical, stony minerality of Karthuserhof. The acidity runs with precision, not austerity. On the palate, an herbal spice and wet-stone minerality are emphasized by lemon and lime freshness. In other words, Champagne with German DNA.