Pale gold, fine bead
Sparkling Traditional · Pfalz Sekt · Pfalz
Traditional-method dry Riesling Sekt: green apple, citrus, brioche from lees autolysis and a crisp close.
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
Allow 5 minutes from open to pour.
Fitz-Ritter founded its traditional-method Sekt programme in 1893.
Structurally medium-bodied, high acidity with a long finish. Traditional-method dry Riesling Sekt: green apple, citrus, brioche from lees autolysis and a crisp close.
Drink 2 to 6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
Smoked salmon canape is the canonical pairing; Munich wine-bar aperitif is the other strong match. Toasty lees notes and citrus lift cured salmon.
No: the producer uses traditional animal-derived fining agents (typically egg whites or isinglass) during clarification, so the wine is not vegan.
The blend is Riesling. The wine is classified as Pfalz Sekt.
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