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Sparkling Alsace wine called "Crémant d'Alsace". Designation of origin controlled, they are produced by obeying very precise regulations identical to Champagne. The (Champagne) method known as traditional in Alsace consists of: - manual harvest - controlled vinification - double fermentation - bottled with the addition of yeast to cause "foaming" - disgorgement - 12 months aging in bottle before marketing The blend of grape varieties is made with different grapes such as Pinot Blanc, Riesling mainly and sometimes Chardonnay for white crémants or the addition of Pinot Noir for crémants rosés.
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What is the meaning of a bubbly wine from early harvest
Sparkling Alsace wine or sparkling wine called "Crémant
Crémant d'Alsace, both white and rosé, is produced according to very precise regulations identical to those of Champagne. The method (forbidden to use champenoise) known as traditional in Alsace consists of :
Manual harvesting
A controlled vinification
A double fermentation
Bottling with the addition of yeast to provoke the "prise de mousse
Disgorging
Aging in the bottle for 12 months before marketing
The blend of grape varieties is composed of different grapes such as Pinot Blanc and Riesling mainly and sometimes Chardonnay for the white crémants or Pinot Noir for the rosé crémants.
They often exist in 2 versions: the demi-sec crémants, and the brut crémants that we prefer at the domain and that we propose to you.
A little history of crémant
The birth of crémant is due to the annexation of Alsace by Germany from 1870 to 1918. During this period, the region was exempt from customs duties for shipments to the Germanic country.
This had the effect of attracting a few Champagne houses to create sparkling wines. It was at this time that the Alsatians took the opportunity to learn the specific techniques of double fermentation, "la prise de mousse" and disgorgement.
Since the 19th century, several Alsatian wineries have started to produce sparkling wines using the traditional method (Champagne). However, it was not until the decree of 24 August 1976 that the AOC Crémant d'Alsace was recognised.
This provided the necessary framework for the production of a sparkling wine of a quality comparable to the requirements applied by the champagne producers themselves.
