CREMANT D’ALSACE BRUT – Sparkling White Wine
(9€ – 75cl)

The Crémant d’Alsace is fine sparkling wine with a great personality and a growing reputation.

Geographical location

The grape varieties that are used to elaborate Crémant come from our vines in Gertwiller and Heiligenstein. (Pinot Noir, Pinot Blanc and Auxerrois).

Wine description

Crémant is sparkling wine elaborated with the same traditional method as Champagne. The grape varieties we use to elaborate Crémant come from our vines in Gertwiller and Heiligenstein. Our Crémant Brut is made with Pinot Blanc Auxerrois and Pinot Noir.

It is a party wine with a pale and luminous color, with a brioche and yellow fruits notes. Its fine effervescence brings a great structure in mouth. It matches perfectly with appetizers, all types of desserts and bring a touch of happiness to your parties and birthdays.

Ageing : 2-3 ans after disgorging

T° of service : 7-8°C

Alcohol content : 12% vol

CRÉMANT BRUT ROSE – Sparkiling rosé Wine
(10€ les 75cl)

Crémant is sparkling wine elaborated with the same traditional method as Champagne. The Crémant Rosé is made from one type of grape: Pinot Noir.

Geographical location

It comes from a clayey-limestone soil in the Gertwiller and Heiligenstein area.

Wine description

Beautiful light pink color, a thin rope of foam and persistent little bubbles. The nose is fresh and delicate with notes of red fruits (strawberry, raspberry). Fine, delicate and silky in the mouth. To be enjoyed from now.

Ageing : 2-3 ans after disgorging

T° of service : 7-8°C

Alcohol content : 12% vol

TRADITIONNAL METHOD

1.Elaboration

– Pressing (3 to 18 hours)

On the return of harvests, whole grapes are pressed: juice goes down by gravity into tanks. We treat with sulphite in order to facilitate the settling down and to protect the must from oxydation. And then, we rack the wine to make the alcoholic fermentation.

– Fermentations (2 months)

ALCOHOLIC FERMENTATION

Alcohol fermentation under thermoregulation (bewteen 18-24°C) lasts  3 weeks- 1 month. Yeasts transforms sugar naturally present in the grape into alcohol. This reaction comes with release of carbon dioxide. When the alcoholic fermentation is over, we rack the wine in order to eliminate rough lees and to keep only fine lees.

MALOLACTIC FERMENTATION

We bring about the malolactic fermentation afterwards: the malic acid contained in the wine is transformed in lactic acid under the action of specific bacteria. When the fermentation is over, we filter the wine in order to clarify it.

– Drawing (1/2 day)

We put the wine in bottles and we add sugar and yeasts. By breaking down the sugar, they will release carbon dioxide, responsible of the formation of bubbles.
In this way, we will obtain pressure (about 6 bars) in the bottle. These bottles will be closed with a metal capsule.

– Fizz development (2 to 4 months)

Bottles are stored  horizontally in pallet in order to optimize the contact between wine and yeasts : a second fermentation happened. It lasts about 2 to 4 months. Foam development depends on the temperature, which must remain low and constant : fermentation must be slow and consistent  to obtain fine bubbles.

– Aging (15 months “sur lattes”)

Even after their death, yeasts keep playing an important role : they gave back nitrogen matters collected during their lives. These matters are excellent supports for aromas.
During this step, we let the bottles lying down to let the wine in contact with sediments accumulated on all the length of the bottle.

– Riddling process (1 week per pallet)

The goal is to make the sediments (deposit of dead yeasts) slide in the neck of the bottle. Bottles (1 pallet = 600 bottles) are placed in a gyro-pallet. It is regularly turned (1/8 turn each time) et progessively moved in an up position.

2. Disgorging

– Bottles are put in a brine bath

We put the end of the neck of the bottles in a brine bath. An ice cube is formed, and lock the deposit of dead yeasts.

– Expulsion of capsules

The metal cap is removed and the ice cube is expelled by the pressure inside the bottle.

– Add of the dosage

We adjust the volume inside the bottle by the addition of liqueur called “dosage” (wine and sugars).

– Corking

We put a real cork on each bottlle, with a champagne wire (muselet).

– Reception and palleting of bottles

We take the bottle at the end of the bottling line and put them in pallet. They will be labelled afterwards.

Price list and order form