The “Méthode Traditionnelle”

Schlumberger has maintained the most authentic and traditional method of producing Sekt since 1842. Originating from the Champagne region in France, the “Méthode Traditionnelle” has evolved using the utmost care and attention at Schlumberger. The fine taste sensation of the Sekt pearls occurs during the second fermentation directly in the bottle. Prior to disgorging, the bottle is carefully riddled by hand to enable the natural yeasts to fall into the bottle neck to ensure a brilliantly clear Schlumberger Sekt.

Each bottle of Schlumberger matures during a period of about 2 years of careful handwork. The prestige cuvées rest for even longer. The white cellar-mark signed on the bottom of the bottle is an assurance of the due diligence performed during production.

  • 1
    Year
    Base wine

    Base wine

    The fine base wines come exclusively from contract growers in Austria who guarantee the highest quality standards and the wines are closely and regularly monitored by Schlumberger.

  • 2-3
    Years

    Vintage

    This defines a Sekt produced from wine harvested from a single vintage or year.

  • Quality

    Quality

    Life is in constant change: the taste, the trend, fashions. Schlumberger upholds the principles conceived by Robert Schlumberger back in 1842; bright, crisp, harmonious and unique in taste. Naturally, Schlumberger is innovative and constantly works to create new blends for new sparkling delights. By strictly adhering to the “Méthode Traditionnelle” production method, the highest quality, diligence and distinctive flavour from Austria are always guaranteed.

  • The blend

    The blend

    Our highly experienced winemakers and oenologists prepare the blend of the base wine, which is a careful marriage of different wines to guarantee consistently high quality and the signature taste.

  • Second fermentation and maturation

    Second fermentation and maturation

    The blend is then mixed with the tirage and our patented yeasts, which will give the finished Sekt its distinctive nature and character during the ripening process and the formation of the flavour characters.
    The second fermentation occurs in the bottle begins and the yeast nourishes on the tirage liqueur to gradually turn into alcohol and carbon dioxide to give Schlumberger its fine bouquet and delicately sparkling mousse.

  • Das Rütteln

    The riddling by hand

    Placed on a remuage rack, or pupitres, each bottle is rotated in exact intervals of a vigorous shaking motion by an eighth and replaced with the bottle neck positioned at a steeper angle to enable the yeast particles to collect in the neck.

  • The Disgorging

    The Disgorging

    This describes the process when the collected yeast is frozen inside the bottle by immersing the bottle neck into a frozen bath. The natural pressure inside the bottle forces these particles out of the bottle neck to leave a brilliantly clear liquid. To characterise the final taste, the dosage from a secret recipe. Schlumberger is famous for its range of dry styles.

  • Corking

    Corking

    After adding the desired dosage, the bottles are sealed with a natural cork closure. This step is the only part of the process not to come from Austria; the corks used for Schlumberger originate mainly from Spain and Portugal.