A dry and refreshing sparkling wine made by the traditional method with citrus and zesty flavours.
The grapes were gently crushed and pressed, which was limited to 100 litres of must per 150 kilograms of grapes. Alcoholic fermentation was carried out in stainless steel and glass tanks, while the secondary fermentation took place in the bottle, using the traditional Champagne method.
The wine was aged for 18 months in bottle on its lees with automatic riddling using gyropallets.
This Cr̩mant D’Alsace is mostly based on a single vintage.
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