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Crémant d'alsace

 

Crémant d' Alsace Brut Blanc

As Crémant has been elaborated by the winery for 30 years, we have acquired the savoir-faire, with a vinification and a foam grip in the bottles offering wonderful bubbles.

The variety that is mainly used for the white Crémant is the Pinot Blanc Auxerrois and since 2014 Chardonnay. We are honored by its fine and persistent bubbles, its pure color, its delicate and intense nose. It is well-balanced on the palate and full-bodied, with a refreshing acidity. Ideal for all your celebrations.

New: 2015 vintage also available in Magnum (150 cl) and 2016 vintage in 37.5 cl at the winery.

Crémant d'Alsace Rosé

Elaborated from pure Pinot Noir, vinified in the traditional way, this Crémant with Morello cherry aromas brightens up aperitifs as well as all sorts of desserts, particularly the Black Forest gateau.

2016 vintage – 75 cl

The Crémant d'Alsace has been a controlled appellation for more than 40 years. We have been making it at the winery since 1982 in accordance with the tradition.

 

The grapes are harvested manually so as to preserve all the organoleptic qualities of the juices, in containers which are moderately filled in order to avoid compressing. At the winery the whole bunches of grapes undergo a soft and long pressing separating the juices. The vinification is then done in closed tanks with the alcoholic fermentation and the malolactic fermentation (the latter is not compulsory but it allows to remove part of the acidity in a natural way). We do the bottling about March after having added new yeasts and sugar. The yeasts are going to transform the sugar into alcohol and thus make the famous bubbles. That is all done within the closed bottles with metal caps (placed by a specialized service provider at our winery). Then we store the bottles in our second cellar at a temperature of 16°C for six weeks, so the bubbles will be fine and persistent.

 

After one year, we can prepare the bottles for the stirring. You must take them one by one to shake them and put them in the same position in a pallet (big wooden case). Then we use a little automaton that is going to regularly stir them at a rate of 1/4 to 1/8 turn and more and more tilted for ten days, until they are all upside down with the yeasts in the necks of the bottles.

Then it's the time of the disgorging. Again we call on our specialized service provider that is going to install all the necessary material in our second cellar. First the bottles are placed upside down in a refrigerated tray (-20°C) so after five minutes the yeasts have frozen in the necks. Then the bottles are placed upright on the conveyor belt and are manually uncapped and filled with Crémant and homemade liquor. The dosage is a little softer in winter than in summer. After that the bottle is corked and muzzled before being stirred to homogenize the liquor inside. Then we put them again into the pallets, they will be labeled later.

You can view below the video of the disgorging done last winter.

It's up to you to open and enjoy the bottle. " A Gueta "  ("Cheers !)

 

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