Variety: Auxerrois, Pinot Blanc, Pinot Gris, Riesling Age of Vines: Planted in the 1970s to 80s Hand harvest. A pneumatic press gently extracts the juice but none of the bitterness from the seeds and stems. Primary fermentation in stainless steel at controlled temperatures. Secondary fermentation is done using the traditional (Champagne) method with a long slow fermentation to build up effervescence in the bottle for a minimum of 12 months.

This lovely Cremant d'Alsace made in a champanoise style. Fresh, lifted, with assertive playful bubbles. Apples, minerals, bit of toast, mint, with a satisfying, slightly bitter finish. Both thirst-quenching and mouthwatering. Linear malic/tartaric acidity with a somewhat broad palate.