Aged 27 years on lees, the 1992 Sekt has 7g/l dosage, giving you the most authentic German taste of riesling (sparkling). 
 
The production of sparkling wine according to the classic champagne process has a tradition on the Saar that goes back over a hundred years. In 1877 Adolf Wagner became the champagne pioneer as the son of one Saarland Brewers born. Josef Wagner - the wine-loving father - sent his Son Adolf Wagner for sparkling wine training Reims, the center of the French Campagners in 1900. After his return to the Saar he began on the basis of Saar Riesling wines Sparkling wine based on the classic Méthode Champenoise to manufacture. In 1966, grandfather Peter Lauer I also had the first bottles of Lauer Wein refined into Crémant at Saarfels Castle. Peter Lauer II took over the estate since 1984. 
 
Below the historical Art Nouveau houses can be found the multi-storey vaulted cellar that is ideal for Sekt ripening and the Method of hand shaking are suitable on vibrating panels. The Lauer sect ripen here 8-10 ° C in dark cellars usually 14-20 months before they be dégorged.