Apple Sparkling Wine
The newly invented sparkling apple wine at the Apple Hotel Torgglerhof
Fruity and fresh: that’s how best to describe the Hotel Torgglerhof’s homemade sparkling wine made with apples from the Passeier Valley. Its genuine, wholesome taste is derived from the two apple varieties, each with its own characteristic flavour. The sweet and sour Braeburn Apple is blended with the green, crisp and juicy Granny Smith. The complex "classic method" is followed in the production of this very drinkable low-alcohol sparkling wine, rigorously implemented by Sepp Pichler’s son, Martin.
After being picked by hand, the apples are pressed and fermented. After the second round of bottle fermentation, the bottles containing the apple champagne are placed onto special supports and rotated on a daily basis so that the exhausted yeast lees become concentrated in the neck of the bottle. After dégorgement with the bottle upside down, the stopper is removed and the deposits are released under great pressure. Martin’s secret ingredient is added at the end of the process.