The first Sekt at this estate was produced in the mid-twentieth century by Florian's grandfather, Peter Lauer Senior (yes, the same gentleman for whom Fass 6 is named). Generally 80% of the fruit comes from the Ayler Kupp and 20% from the Ayler Scheidterberg. It avoids the common pitfalls of Sekt in that it is neither painfully austere nor overtly sweet. It's intensely mineral and beautifully balanced with just 10 grams of residual sugar. As you can probably predict, the wine is by no means sweet, nor is it lacking in creamy, textured fruit. Most importantly, the gray slate terroir of Ayl sings through and the wine tastes unmistakably like Lauer, which to Florian's growing legion of fans should be the ultimate compliment.