Only the finest quality wines from the best wine-growing regions of France are used for the production of Henkell Rose. Its delicate colour and fruity-fresh taste have won wine-lovers' hearts. And with its elegantly dry character, the Rosé has remained loyal to the rest of its family tree.
Glamorous and reserved for life’s special moments, Henkell is the dry, sparkling wine that combines the best of both worlds: the art of French cuvée and German craftsmanship - for 160 years.
Making a big-brand, high-quality sparkling wine is a secret in itself, because a perfect cuvée has to match the classic flavour of the brand every time. Henkell manages this with the best of both worlds: a cuvée composition following the French example and traditional German craftsmanship.
The Henkell cellarmasters manage this interplay superbly. For Henkell Trocken, they compose a sparkling symphony of taste from exquisite base wines from four classic grape varieties, such as the chardonnay grape from France, because excellent sparkling wine can only be made from the best wines. The result is dry, sparkling wine with an unmistakable bouquet, fresh and fruity, with delicate hints of citrus. Sparkling wine lovers from all over the world can enjoy the unadulterated Henkell flavour at any time.
Drink in the glamorous story of this global brand, preferably with a glass of Henkell sparkling wine. As soon as you take your first sip you will find out how sparkly a dry wine can be.
As the world’s northernmost fine wine producing region, Germany faces some of the most extreme climatic and topographic challenges in viticulture. But fortunately this country’s star variety, Riesling, is cold-hardy enough to survive freezing winters, and has enough natural acidity to create balance, even in wines with the highest levels of residual sugar. Riesling responds splendidly to Germany’s variable terroir, allowing the country to build its reputation upon fine wines at all points of the sweet to dry spectrum, many of which can age for decades.
Classified by ripeness at harvest, Riesling can be picked early for dry wines or as late as January following the harvest for lusciously sweet wines. There are six levels in Germany’s ripeness classification, ordered from driest to sweetest: Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein (ice wine). While these classifications don’t exactly match the sweetness levels of the finished wines, the Kabinett category will include the drier versions and anything above Auslese will have noticeable—if not noteworthy—sweetness. Eiswein is always remarkably sweet.
Other important white varieties include Müller-Thurgau as well as Grauburguner (Pinot Gris) and Weissburguner (Pinot Blanc). The red, Spätburgunder (Pinot Noir), grown in warmer pockets of the country can be both elegant and structured.
As the fourth largest wine producer in Europe (after France, Italy and Spain), in contrast to its more Mediterranean neighbors, Germany produces about as much as it consumes—and is also the largest importer of wine in the E.U.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.