The best way of producing sparkling wine in terms of quality is undoubtedly the traditional method (more here ). In the early 19th century, Georg Christian von Kessler brought over the knowledge about this method to Germany from the Champagne region in France. This method involves the second fermentation taking place in the bottle itself. During the long maturation period - which can last up to five years depending on the blend - the wine develops not only an extraordinary richness in taste, but also a delicate fizz. At the end of the process, each bottle is disgorged. This involves removing yeast precipitate from the bottle that settled in the neck of the bottle when it was riddled i.e. shaken (also known as remuage). KESSLER has been using this highly elaborate, legally-regulated method for 190 years on selected products, for instance vintage sparkling wines. In future, however, some of the most popular products to be made by the oldest sparkling wine cellar in Germany - KESSLER Hochgewächs, its Rosé variant and the KESSLER Jägergrün - will be produced exclusively according to the méthode traditionelle. Just as Georg Christian von Kessler himself once did.