The marriage of the French art of Cuvee-making with traditional German winemaking craftsmanship gives Henkell a rich complexity with a fruit forward lightness that is distinctly German.
In 1832, Adam Henkell founded a wine merchant company and soon thereafter, moved to France to master sparkling wine production. Recognizing the quality potential for a German sparkling wine, Henkell returned in 1856 to his native Germany and set his sights on producing quality sparkling wine on German soil.
Twenty-ﬁve years after creating his wine merchant business, Henkell had a wine cellar and sparkling wine facility built in the city of Wiesbaden in Southwestern Germany. The city, often called the “Gateway to the Rheingau”, sits on the northern bank of the Rhine River. The Rheingau is one of Germany’s 13 ofﬁcially recognized regions for quality wine production (QbA) and extends along the banks of the Rhine River.
What makes Henkell so distinct is the perfect marriage of the Charmat Method and the Méthode Champenoise. Unlike most sparkling wines produced utilizing the Charmat Method, Henkell leaves the wine in stainless steel for six months for a slow natural fermentation. After six months, the sparkling wine is bottled and then aged for a minimum of three additional months. This unique method of producing high-quality sparkling wine gives Henkell a rich complexity, with a fruit forward lightness that is distinctly German and most uniquely Henkell.