Sparkling wine is based on Auxerrois 55%, Pinot Blanc 20%, Pinot Noir 10%, Riesling 10%, Pinot Gris 5%

Fresh pear and apple are jumping out of the glass with a hint of hazelnut & brioche.

Following the Champagne method, the wine is aged in the bottle for 24 month on the lies, which gives its a long finish. Fine and lively bubbles leads us to a bone dry finish.

 

The Appellation “Cremant d'Alsace” was introduced in 1976. The same traditional method is employed as in Champagne: secondary fermentation in bottle, maturing on laths during at least 18 months, disgorging, and addition of a “liqueur d’expédition”.

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Marly-clay soil - Age of vines: 25 years