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The bar has been set and continues to be pushed by Bernhard Huber, now run by Julian Huber. Under his watch he's unveiled a traditional-method Sekt whose intention is as serious as any ambitious grower Champaign; all from 50 year old Spätburgunder vines in Malterdingen, fermented in raised in 2280L wooden cask for a year before its blended with a reserve he started in 2017. Then left on its lees for a touch over three years before being disgorged without dosage. Sulfur is only used the must stage (10mg\/l). \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eI tasted the wine last week and it's tremendous. Pinoté flavors framed by phenolic, fine mouse. And with the intensity of his still wines, I was tasting it long after my first sip. 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