Crémant d'Alsace Extra-Brut

Type Pétillant.
12 % alc/vol.
Temperature : 8 °C
To keep: 4 years

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:

Visually, a very fine white–gold tint. Pretty, finely lustrous flashes. Fine, regular mousse. Tiny, fine bubbles well up to the surface.
Nose of very fine expressions of dried fruit, flowers and spice. Nice structure. Discreet aromatic touches of plants (verbena, infusions of garden plants).
Fine and delicate in the mouth. Both delicate and rich flavours, slightly smokey. Elegance is the key element.
The finale is nicely spiced: sweets, liquorice.
Serve chilled, but not iced. This delicate Crémant can be served throughout the meal.
Frédéric Voné, sommelier A la Cour d'Alsace, Obernai – 29 th January 2005.

When & with what:

Aperitif.
Carpaccio of marinated salmon. Scallops with citrus fruit and crisp vegetables.
Poultry poached or roasted in the oven, asparagus.