Madl Sekt
Out of the cellar lanes of Schrattenberg, the Weinviertel suddenly reads as sparkling terroir—and Madl Sekt has turned that conviction into craft since 2003.
Christian Madl brought his training home from Champagne and German Sekt cellars, committing to the Méthode Traditionnelle: hand harvest into small crates, gentle pressing with the first must as the benchmark, then tirage and patient ageing sur lie. The region’s loess mantle—lime-rich, shaped by a continental climate—sets the foundation; in the cellar, Brut Nature to Extra Brut is used with intent, sometimes deliberately unsulphured, so dosage never disguises, only calibrates balance.
Chardonnay and Pinot Noir stand beside Grüner Veltliner and Welschriesling like two dialects in one sentence—riddled, remuage-ready, precisely disgorged: Austrian Sekt as serious workmanship, not an afterthought.Madl Sekt
Out of the cellar lanes of Schrattenberg, the Weinviertel suddenly reads as sparkling terroir—and Madl Sekt has turned that conviction into craft since 2003.
Christian Madl brought his training home from Champagne and German Sekt cellars, committing to the Méthode Traditionnelle: hand harvest into small crates, gentle pressing with the first must as the benchmark, then tirage and patient ageing sur lie. The region’s loess mantle—lime-rich, shaped by a continental climate—sets the foundation; in the cellar, Brut Nature to Extra Brut is used with intent, sometimes deliberately unsulphured, so dosage never disguises, only calibrates balance.
Chardonnay and Pinot Noir stand beside Grüner Veltliner and Welschriesling like two dialects in one sentence—riddled, remuage-ready, precisely disgorged: Austrian Sekt as serious workmanship, not an afterthought.
