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  • Time

    08:12 AM
  • Wine average?

    79 Tb
  • Popularity ranking?

    254

History

Our history starts with Robert Schlumberger who was born on the 12th of September 1814 in Stuttgart. After the early death of his father, Robert Schlumberger had to abandon his studies and went on to become a merchant. His trade ended up leading him to Reims in France, a place from which he would not leave for a while. It so happened that he found his vocation in the oldest champagne winery of the country and was promoted cellar master at „Ruinart Père et Fils” in a very short time.

 

Until one day in the year 1841, Robert Schlumberger met an enchanting Viennese girl on a Rhine cruise and fell head over heels in love with her: Sophie Kirchner. Another sparkly event that led to a decisive turn in his life as Sophie´s anxious mother did not want to see her daughter move to France. Consequently, young Robert decided to leave his secure and well paid position behind, bid farewell to “Ruinart” and start a new existence with his young wife in Austria. Shortly before the 1843 grape harvest, Robert Schlumberger and “his Sophie” moved to Vöslau, the only place where he had found ideal conditions for his own champagne.

 

This went along with Robert Schlumberger's great passion: Producing premium sparkling wines by adhering strictly to the champagne-method. Only three years later, his successful experiment of producing “mousseux wine in the champagne style“ from Austrian wines was awarded a medal at the Trade Exposition of 1845. In 1862, on the occasion of the World Fair in London, his “Vöslauer Schaumwein“, which he called by this time “Sparkling Vöslauer“, was found appropriate to be included in the wine menu of Queen Victoria of England. Schlumberger had reached courtly status.



“Schlumberger Champagner“, as this beverage was called right until the Peace Treaty of Saint-Germain in the year 1919, grew to be the favourite beverage of the Viennese society of the late 19th century. A visible sign of Schlumberger´s ongoing success, the founder of the company ascended to hereditary nobility as “Edler von Goldeck“.

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Winemaking

The most elaborate production method was in former times also known as “Champagne-Method”. The fine sparkle of the sparkling wine is created during the process of the second fermentation directly in the bottle. The thorough riddling of the bottles makes the yeast settle into the bottle neck and is removed from there by “disgorging“ (yeast removal). In other words: Every bottle of Schlumberger is matured in approx. 4 years of scrupulous handcrafting. The cellar-mark on the bottom of the bottle is the inherent quality sign of this procedure.

 

Transfer method means that fermentation also takes place in the bottle, whereas the laborious riddling to remove the yeast is dispensed with as the sparkling wine is transferred to a pressure tank instead and the yeast is removed by filtration. A dosage liqueur or “shipping dosage“ is added and the finished sparkling wine is bottled.

 

In this most economic procedure, fermentation takes place in steel tanks that can hold up to 200,000  liter and to which the method owes its name. The resulting sparkling wine is passed through special filters and separators to clarify it from yeast residues and cloudyness before it is filled in bottles. This procedure often only takes 6 to 9 months making it a time-saving and less labour intensive method. The tank fermentation method is one of the most common production methods for sparkling wine.

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