*Crémant is a French sparkling wine made with the same technique as Champagne, but from outside the Champagne region.
Nose: an open nose gives off scents of apples, vanilla, cinnamon and lime-tree. Persistent string of fine bubbles around the glass.
Palate: it is rounded and easy to drink, with a fresh finish and good final.
Food pairing: ideal for aperitif.
This crémant is made with : pinot blanc, pinot auxerrois, riesling, pinot gris and pinot noir. Only perfectly sound grapes are harvested, to reach the most finesse and liveliness in the crémant. They are exclusively coming from the clay- and limestone made soil of the Rouffach’s area. This origin gives citrus and yellow fruits’ aromas and fine structure to the crémant d’Alsace demi-sec. The grapes are pressed whole (without having been crushed or destemmed before). The juice starts then its first fermentation in casks. The wine stays on fine lees during 12 months. Fatness is coming from regular “bâtonnages”. During the second fermantation, the wine wins elegance and fullness in bottle. The long contact with the lees (a minimum of 18 months) and the riddling give richness which makes a good balance to the freshness. The lees are taken out by disgorging and replaced by the dosage. The wine gains its harmony during the few months of rest after the disgorging.