Herstellung und Lagerung Schlumberger Kellerwelten
Schlumberger Lagerung Sekt Brut

Sparkling Wine Production: "Méthode Traditionnelle"

We at Schlumberger have preserved and developed with utmost care the elaborate and traditional "Méthode Traditionnelle", originating from the Champagne region, since 1842. The fine perlage of the sparkling wine is created directly in the bottle during the second fermentation. Careful riddling of the bottles causes the yeast to be collected in the bottle neck and it is removed during the subsequent degorging (de-yeasting).

Each bottle of Schlumberger Klassik matures for at least 12 months on the lees, the “Reserve” and the “Große Reserve” even longer. At Schlumberger, the cellar mark on the bottom of the bottle is the sign of quality for production according to  the “Méthode Traditionnelle”.

1 year



Quality begins in the vineyard: this applies to both still and sparkling wine. Every single grape used for vinification comes from selected Austrian vineyards and are processed in accordance with strict quality controls. The combination of Schlumberger’s use of the “Methodé Traditionnelle” – the traditional aging process in the bottle –and its insistence on highest quality makes its wines so remarkable and supreme. The selection of grapes from the best vineyards, prolonged maturation on the lees with a specifically developed yeast and the careful riddling of the bottles, results in the fine and delicate mousseux and taste. Since 1842 Schlumberger has been in pursuit of perfection in the composition of its sparkling wines.


The wines

All wines come exclusively from Austrian vineyards. We work closely together with our wine growers in order to ensure that only the highest-quality grapes are being used for our cuvées. Our cellar master, Herbert Jagersberger, together with his team of oenoligsts, closely monitors the progress in the vineyards and during harvest season. While we use traditional Champagne grapes such as Chardonnay and Pinot Noir, we also aim to express the Austrian terroir by using local Austrian grape varieties, such as Grüner Veltliner and Sankt Laurent.



2-3 years


Second fermentation and maturation

The blend of wines, also known as cuvée, is filled into our signature bottles and then the tirage, a mix of our specially developed strain of yeast and sugar, is added in order to initiate the secondary fermentation inside the bottle. Once the bottles are sealed, the yeast starts a biochemical process, transforming the sugar into alcohol and carbon dioxide which is trapped inside the bottle. This process called autolysis does not only create CO2 and alcohol but also releases aromas which are highly desirable. They are commonly referred to as bready, yeasty notes, found only in products that undergo a prolonged fermentation on fine lees. The longer the sparkling wine rests inside the bottle together with the yeast, the finer these aromas become.



After the yeast has transformed all the sugar it settles at the side of the bottles. Those bottles are then shaken and turned, for one eight, every day, for a total of 32 times, until all the yeast settles at the very top of the bottle. The result is a perfectly clear sparkling wine inside the bottle.




The bottle neck is then dipped into a coolant at -24c in order to freeze the yeast sediment and then disgorged. The bottles are then openend and the ice block containing the yeast pops out due to the pressure inside the bottle. The yeast is then harvested and used as fertilizer in the vineyards.



After disgorging the bottles the Dosage or liquer d’expedition, is added. The dosage is the final touch to the Methode Traditionnelle and usually contains cane sugar and reserve wines. The dosage is used to balance and harmonize the final taste. It also determines the sweetness of the sparkling wine which is indicated on the label.

  • Brut Nature: 0 - 3 grams of sugar per litre
  • Extra-Brut: 0 - 6 grams of sugar per litre
  • Brut: 0 - 12 grams of sugar per litre
  • Extra-Dry: 12 - 17 grams of sugar per litre
  • Dry: 17 - 32 grams of sugar per litre
  • Demi-Sec: 32 - 50 grams of sugar per litre
  • Sweet: 50+ grams of sugar per litre



After adding the desired dosage, the bottles are sealed with a cork. The cork is the only part of a Schlumberger bottle that does not come from Austria. The corks used to seal the bottles come from warmer regions, such as Portugal and Spain.



When all wines used for a cuvée are from a single harvest it is considered a vintage cuvée. Vintages are usually only produced in good wine years. Grand Reserves are usually from a single year of exceptional quality.