Sekt Austria Reserve

Sekt g.U. · middle tier · traditional method

Sekt Austria Reserve is the middle tier of Austrian Sekt g.U.: traditional method only, hand-harvested grapes from one federal state and at least 18 months on the lees.1

Rules

  • Origin: harvest and pressing in one federal state. A single municipality (Gemeinde) may be named; no other geographic indication is allowed.2,1
  • Harvest: by hand, in crates filled to no more than 35 cm.1
  • Pressing: whole clusters, with a press yield of at most 60%.1
  • Method: second fermentation in the bottle (Méthode Traditionnelle) only.1
  • Time on lees: at least 18 months.1
  • Sweetness: residual sugar up to 12 g/L, so Brut or drier on the EU sugar scale.1

Compared with the other tiers

Reserve doubles the bottle-ageing minimum of the base tier and adds the hand-harvest and pressing rules. Große Reserve narrows the origin to one municipality and asks for 36 months on the lees and a 50% press yield.2,1

RuleSekt AustriaReserveGroße Reserve
Minimum on lees9 months (bottle)18 months36 months
Methodbottle or tanktraditionaltraditional
Press yieldnot setmax 60%max 50%

Approval

Like every tier name, Reserve is granted by official decision after analysis and tasting, and the bottle must carry the protected-origin mark of the Österreichisches Sektkomitee.2 Since 2023 "Klassik", "Crémant" and "Frizzante" may not be used on Sekt g.U.2

The full tier system, with the testing institutes and the origin mark, is described on the Austria page.

See also

AustriaRegionsSekt AustriaRegionsSekt Austria Große ReserveRegionsTraditional methodMethodsPressingMethodsThe sugar scale of sparkling wineDosage

Sources

  1. RIS. Sektbezeichnungsverordnung § 3 (Sekt Austria Reserve), version in force from 24.06.2023 (2023-06-24)
  2. Rechtsinformationssystem des Bundes (RIS). Sektbezeichnungsverordnung, BGBl. II Nr. 30/2022 idF BGBl. II Nr. 191/2023 (consolidated) (2023-06-24)

Facts checked on 2026-10-19