- Belle mousse. Un nez de fruits blancs pulpeux... Une bouche harmonieuse et rafraichissante. Vin d'apéritif et de fête, le Crémant-d'Alsace se déguster merveilleusement avec du caviar et de belles volailles. ...SAVEURS - SEPT/OCT 08
Soil:
Gravel, sand and calcareous clay soil, south-facing.
Vinification :
Méthode traditionnelle (champagne method). Just as in champagne production, the bubble in our Crémant is obtained by a second fermentation inside the bottle.
The base wine is bottled with a little liqueur de tirage added (sugar and yeast). The bottles are then stored horizontally in our cellars. The second fermentation, or prise de mousse, takes place slowly, at a low temperature.
The wine is then left to age for 36 months on its deposit of yeast.
Next, the bottles are placed neck down in pupitres, or riddling desks.
The yeast deposit gradually slides down onto the cork as a result of the riddling movements. Then, by placing the bottle neck in a glycol solution at -30°C, the yeast is frozen and expelled from the bottle by the pressure of the carbonic gas.
Finally, the bottle is topped up by adding some liqueur non dosée (unsweetened wine) to give the Crémant Extra-Brut..
Maturation :
Maturation lasts 36 months. Then, after the final operations, the Crémant is left for several months more in the cellars, in order to attain peak maturity.
Tasting note:
1st Tasting
A beautiful pale yellow color with greenish reflections. A fine bubble and present, the foam is persistent. Hard light, the visual appearance.
The nose is fresh, net, with wanderings of muscat, very ripe fruit, a touch of spice and white peach which gives a lot of freshness.
In the mouth the attack is refreshing, fun bubbles and caressing, a lot of fruity notes of mature fish, a more subtle and lime, very tart in the mouth, well balanced, harmonious.
Aromatic persistence averaged 5 tail.
Tasting of 21 April 2008 - Mr. TROPPI
2nd Tasting
Extra Brut Crémant 2006: among the best of the best decade in the field.
Dress fine hue to pale yellow clear. Bright white glare.
Intense and regular foam ... Bubbles & evanescence fast.
Nose end with pleasant aromas and fruity, fleshy stone fruits: white peaches, nectarines.
Discreet smoke evolution on a background of toasted bread crumbs.
Mouth with a fine attack mid-fresh and delicate.
Carbon foam somewhat invasive, while covering the language of wine tasting earlier then fades. Fine flavors with notes of white peach pulp similar to olfaction.
Follow-up taste good with a fine in texture & finish with still a long and persistent fine.
Tasting of April 2008
When & with what:
Aperitif.
Carpaccio of marinated salmon. Scallops with citrus fruit and crisp vegetables.
Poultry poached or roasted in the oven, asparagus.
Press:
Le Crémant d'Alsace extra-brut est une cuvée fine, subtilement fruitée, tout en fraicheur aromatique, bien équilibrée. Ne pas hésiter, bien sûr.
Page 56 - LE GUIDE DUSSERT-GERBER DES VINS 2009
- Belle mousse. Un nez de fruits blancs pulpeux, avec des notes épicées et grillées. Une bouche harmonieuse et rafraichissante. Vin quasiment bio. Vin d'apéritif et de fête, le Crémant-d'Alsace se déguster merveilleusement avec du caviar et de belles volailles. Pour un mariage plus insolite, penser à servir une assiette de fruits frais.
SAVEURS - SEPT/OCT 08
