Primary SourceAtomic Fact
Von Wiesen ferments its sparkling wines in bottle with sugar and yeast to approximately 6 bar pressure, with the yeast remaining in the bottle for at least one year before riddling and disgorgement.

Claim UID: producer-von-wiesen-technique-191ea2d7d618•Version v1

About

This claim describes:

Von Wiesen(producer)
Tags:techniqueproduction

Provenance

Confidence

95%

Consensus

N/A

Last Verified

May 24, 2026

Verified By

System

Origin

extracted

Sources

  • Unknown Source

    https://vonwiesen.de
    "mit Zucker und Hefe auf ca. 6 Bar Druck zu vergären. Die Hefe bleibt für mindestens ein Jahr in der Flasche"

    Retrieved: 5/24/2026

Referenced By

Cite This Claim

Attribution format:

Source: Beyond Wine (beyond.wine/claims/producer-von-wiesen-technique-191ea2d7d618)

Permanent URL:

https://beyond.wine/claims/producer-von-wiesen-technique-191ea2d7d618