Our manufactory

Our sparkling wine manufactory - or as we like to call it, the small sparkling wine laboratory - is located in the cellar of Hotel Deinhard. All our sparkling wines are produced here using the traditional method of bottle fermentation. We combine traditional craftsmanship with the latest
knowledge and technology to create a unique experience in every bottle.

Would you like to find out more about the production of our sparkling wine? Then we would like to invite you on a guided tour of our manufactory. Dive into the world of traditional bottle fermentation and discover how we create our sparkling wines with passion and precision.

The sparkling wine makers

David (left) and Philipp (right) are the two sparkling wine makers who guide every step of the process - from the vineyard to the finished, disgorged sparkling wine. David has been responsible for Deinhard sparkling wines since 2020 and has laid the foundations for producing all sparkling wines using the traditional bottle fermentation method in future. Philipp joined the team at the end of 2024. Together, they work tirelessly to further improve the quality of Deinhard sparkling wine. A dedicated team stands behind the two of them and actively supports them in the numerous stages of sparkling wine production.

Sparkling wine collection

Tradition - Manufactory - Crémant - Single-vineyard

Tradition

Our Tradition sparkling wines represent the entry into the world of sparkling wine. The idea behind these sparkling wines is to produce high-quality sparkling wines that delight with their fine fruitiness and drinkability, high- quality yet straightforward, an all-rounder for every occasion. In addition to our classics, Riesling and Rosé, you will also find a non-alcoholic sparkling wine here.

Manufaktur

Our Manufaktur sparkling wines are varietal sparkling wines that we produce in small quantities. Each of these sparkling wines matures on the lees for at least 24 months in our "Felsenkeller", a cave cellar under slope vineyards. Our main focus is on the Riesling, Chardonnay and Pinot Noir grape varieties. However, special varieties such as Gelber Muskateller also find their place in small batches and are also processed into sparkling wine here.

Crémant

Our crémants are cuvées composed of different grape varieties such as Riesling, Chardonnay and Pinot Noir. We have worked out the best characteristics of each individual variety and combined them to create unique cuvées. A sparkling wine for special occasions.

Single-vinyard

Our single-vineyard sparkling wines are the absolute highlight of the Deinhard collection. Here we produce the finest, single-varietal sparkling wines from exceptional vineyards, such as a Riesling sparkling wine from the renowned Berncasteler Doctor vineyard. As we give these sparkling wines enough time to develop their full potential, we ask for your patience. We are convinced that it will be worth the wait.

DIY - sparkling wine with your own design!

Just imagine: A sparkling wine that not only impresses with its flavour, but also with its very private label. In our sparkling wine manufactory, we offer you the exclusive opportunity to design your own label - unique, individual and exactly according to your ideas. If you are looking for a customised design for special occasions such as weddings, company events or club celebrations, we will be happy to help you choose the perfect sparkling wine and work with you to develop the ideal design for your personalised label.

Other

Here you will find some more products for enjoying sparkling wine as well as vouchers.

The Craftmanship

Traditional bottle fermentation

Vineyard

The vineyards form the basis of our success. By choosing the right vineyards, carefully cultivating the vines throughout the year and selective harvesting in autumn, we create the best conditions for the production of high-quality sparkling base wines. These are later recognised as finished sparkling wines by their clarity, structure and longevity and inspire with their unique character.

Cellar

When the grapes reach our cellar, they are gently pressed with minimal pressure. The must is then fermented partially in stainless steel tanks and partially in used oakbarrels, where it undergoes its first fermentation. After fermentation, our base wines mature for around eight months in the tanks to further refine their flavours and structure.

Tirage filling

To initiate the second fermentation in the bottle, sugar and yeast are added to the base wine before it is bottled. After bottling, the bottle is sealed with a crown cap. Just like the first fermentation, alcohol and carbon dioxide are produced during the second fermentation. As the carbon dioxide remains in the bottle, a fine mousseux is created by the natural carbon dioxide. During this phase, the bottle is pressurised up to  6 bar.

Maturation in the „Felsenkeller“

As soon as the second fermentation is complete and the bottles have reached a pressure of around 6 bar, we move them to our storage cellar. This is located just a few metres from our manufactory and was carved into the slate under the Bernkastler Schlossberg over 200 years ago. Here, our raw sparkling wines can mature in the dark at a constantly cool temperature. Our Tradition sparkling wines are stored in the bottle for at least 9 months, all other sparkling wines for at least 24 months.

Riddling

After maturation, the yeast that was added to the bottle for the second fermentation must be removed. To do this, the bottles are first riddled (this process is also known as remuage). The bottles are placed in a riddling board, where they are rotated by certain degrees every day over a period of 2 to 3 weeks and moved from a horizontal to an almost vertical position. During this time, the yeast gradually moves into the neck of the bottle.

Disgorging

The yeast sediment in the neck of the bottle is removed during disgorging. To do this, the bottles are placed upside down in an ice bath in order to freeze the upper part of the bottle neck where the yeast is located. The bottle can then be turned upside down and opened with a speacial disgorging hook. The overpressure in the bottle causes the frozen yeast to be blown out. What remains is a clear sparkling wine with no residual sweetness, also known as Brut Nature.

Dosage

The so-called liqueur d'expédition (a liqueur made from wine and sugar) is now added to adjust the desired flavour (sweetness) of the sparkling wine. There are numerous ways to influence the flavour and quality of the sparkling wine with the dosage. For example, wine with natural residual sugar, such as Beerenauslese, can be used. Our high-quality sparkling wines, which have been matured with a great amount of time and care, usually only require a small amount of dosage to round off the flavour perfectly. Once the dosage has been added, the bottles are securely sealed with a natural cork and an agraffe.

Enjoy

Pop the corks! After many labour-intensive steps and patient ageing, we can finally enjoy our sparkling wine. We are convinced that all the effort and patience will pay off. But see for yourself! We offer various tastings and tours where you can gain a unique insight into the world of high-quality sparkling wine. We look forward to your visit to our sparkling wine workshop!

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News from the Sparkling Wine Manufactory

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Over 180 years of sparkling wine history

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The story of Deinhard begins in 1794, when Johann Friedrich Deinhard founded a trading company in Koblenz.

He originally traded in a wide range of goods, but soon focussed on the wine trading business. In 1815, following the incorporation of the Rhineland into Prussian territory, Deinhard expanded his business activities far beyond the borders.

In 1843, Deinhard began producing sparkling wine, which led to a rapid expansion into international markets. As early as 1835, the company was represented in London and exported wines and sparkling wines to the British Empire, including Australia, India and East Asia. In the middle of the 19th century, exports to the USA became an important pillar of the business.

The Deinhard brand became internationally recognised, particularly through the purchase of vineyards on the Moselle, such as the famous Berncasteler Doctor. This contributed to the growing demand for wines from the Moselle and the Rhine. In addition, wine and sparkling wine tourism became an important factor in the company's success.

Deinhard was also a pioneer in advertising and branding. The first German branded sparkling wine, ‘Deinhard Cabinet’, became an international success. In 1910, the company introduced another well-known sparkling wine brand, ‘Deinhard Lila’. The advertising aimed to make sparkling wine accessible to a wider audience, including women, which was unusual at the time.

The First World War interrupted this success story, but Deinhard recovered after the Second World War through skilful management and reconstruction. By the 1980s, the company was once again exporting to over 70 countries and has remained a major name in the world of sparkling wine to this day.

If you would like to find out more about the history of Deinhard sparkling wine, you should definitely visit the former headquarters in Koblenz. It is now home to the sparkling wine museum, which offers a comprehensive insight into the history of the company. It is definitely worth a visit!

Koblenz Sparkling Wine Museum

DEINHARD's Hotel

Our sparkling wine manufactory is located directly in the cellars below Deinhard's Hotel. Combine a visit at our manufactory with a few relaxing days on the Moselle. Enjoy the wide range of activities on offered at DEINHARD's and experience an unforgettable stay in one of Germany's most beautiful regions.

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