CRÉMANT BRUT –
30% PINOT BLANC & 70% PINOT GRIS
SOIL, CULTURE & HARVEST
The vineyard is cultivated based upon Alsatian tradition and the « A.O.C. Crémant d’Alsace » specifications are followed.
The harvest is done by hand –pressing is carefully undertaken with pneumatic presses.
Crémant wine-making is a complex process and requires real know-how. Indeed, once the traditional fermentation in casks is completed, a second fermentation is begun. It takes place in the bottle and produces carbon dioxide gas. The confined gas gives sparkle to the wine which is why this stage is called the «prise de mousse», literally «capturing the sparkle».
After a period of ageing on the lees of at least 12 months, the bottles are rotated from the horizontal to the vertical position so that the yeast deposit will descend to the neck of the bottle to be removed. After having been frozen, it is ejected by natural pressure. The bottle is then sealed with a wire cap.
Commented by Pascal Leonetti, best sommelier from France 2006
The Crémant Cuvée Nicole is elaborated with Pinot Blanc and Pinot Gris.
The robe is yellow pale with light tints, from good intensity. The bubbles are fine and satisfying, this Crémant d’Alsace presents youth.
The nose is pleasant with a nice intensity and predominant candied smells: rhubarb, lemon, citrus fruit. Ventilation develops this citrus fruit character and let appear fine floral and apple touches. The nose is fine and delicate, with much subtlety. Its refreshing character confers it much grace.
The dominant aromas are fruity: citrus fruit, lemon, apple, flowers and fine vegetal with a light smoked side.
This crémant has a tense and nervous structure, it brings a pleasant freshness to the palate.
WINE AND FOOD
This Crémant is ideal as aperitif and for starters, seafood or goat cheeses.
2 to 3 years. Serving temperature 5° to 7° C.
Residual sugar : 4 g/l
Total acidity in Tart. : 4.62 g/l
pH : 3.56
Alcohol content by volume : 11,50 % vol.