Crémant d’alsace
Crémant d’ Alsace Brut Blanc
Produced by the estate for 30 years, we have acquired the know-how with vinification and foaming in the bottle offering wonderful bubbles.
The main grape variety used for Crémant Blanc is the Pinot Blanc Auxérrois and since the 2014 vintage Chardonnay. The bubbles do us the honor of being fine and persistent, the color is frank, the fine nose and intense. It is well balanced on the palate and of good fullness. The acidity is refreshing. It is the ideal companion for all your celebrations.
2021 vintage
2017 Silver medal at the Revue Elle à table and gold medal at the Gilbert & Gaillard Guide, also available for Magnum 150 cl in the 2020 vintage, and in 2020 in 37.5 cl at the estate.
Crémant d’Alsace Prestige Blanc Brut Zéro
New to celebrate our 40 years of experience in bubbles, we have created this crémant with a portion of the heart of the cuvée from each press. It is composed of Pinot Blanc and Chardonnay. No addition of liquor at disgorging, it can also be called Extra Brut. 2019 vintage in 75 cl.
Silver Medal at Effervescent du Monde
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Crémant d’Alsace RoséMade from pure Pinot Noir, vinified in the traditional way, this Crémant with aromas of morello cherries pleasantly complements aperitifs but also all kinds of desserts and particularly forest black. Vintage 2020 75 cl. Guide Hachette 2024 selection! Silver medal at the Revue Elle à table September 2021. Crémant d’Alsace has been a well-regulated appellation for over 40 years. We have been making it on the estate since 1982, respecting tradition. “M” Muscat Pétillant Brut Newly developed with our son Lucas, this VSIG sparkling wine is made from 100% Muscat Petit Grain with foam in the bottle. It does not have the Crémant appellation because this grape variety does not fall within the specifications of the regulated appellation. It has fruit and elegance, with notes of violet, elderberry and lilac, it is refreshing in summer on the edge of a terrace. |
For its four vintages, the harvest is done manually in order to preserve all the organoleptic qualities of the juices, in containers that are not too full to avoid any compaction. The pressing of whole grapes is gentle and long with separation of the juices (rebêche tail sizes). Vinification is done in closed vats with alcoholic and malolactic fermentation (not obligatory but allows part of the acidity in the wine to be removed naturally). We bottle it around March after adding new yeasts and sugar. The yeasts will transform the sugar into alcohol and thus produce the famous bubbles. All this is done with a bottle corked with a metal cap placed by our champanizer. Storage is done in our second cellar at a temperature of 16° for 6 weeks. thus the bubbles will be fine and persistent.
| After a year we can prepare them for riddling. You have to take them one by one to stir them and position them all in the same direction in a palette. Then we use a small machine which will stir them at a rate of 1/4 to 1/8 turn then tilt more and more in order to obtain after 10 days all the bottles in the same direction (bottom up, neck enclosing the yeasts at the bottom).
Then comes the time for disgorging. We are once again calling on our champanizer who will install all his equipment in our second cellar. First of all the bottles will be placed upside down in a refrigerated tank at -20° so after 5 minutes an ice cube has formed in the neck trapping the yeasts. We can then turn the bottle over and place it on the transport chain. This will be uncorked manually then filled with crémant and “house” liqueur. The dosage is a little gentler in winter than in summer then the bottle is corked and muzzled before being shaken to homogenize the liquor inside it. Then we put them back in a pallet, the labeling will be done later. You can find below the video of the disgorging done this winter. All you have to do is uncork the bottle to taste it. “A Gueta” to your health! |
