We pick the grapes suitable for Cremant d'Alsace at the very beginning of the harvest season in order to preserce the vividness responsible for a perfect balance. During the long pressing of the grape berries, only the Cuvee, the first pressing juices are selected for the making of Cremants. After the first fermentation in vats, the crucial step of blending starts. A second fermentation takes place in the bottles according to the methode traditionelle. Our cuvee age quietly on slats for 24 months in order to increase the complexity and ensure the finest possible bubbles. (AOC requires a minimum of 12 months ageing on slats).

Appearance: light yellow, slightly salmon pink robe. Fine bubbles with a thich and persistent corolla.

Nose: typical and elegant nose with notes of flowers and red fruits.

Palate: well balanced attach, generous and dry vinous wine with a very nice substance and a tight and straight acidity. A cremant full of character with the typicity of the Pinot Nout and a nice freshness.