From the end of the XIXth Centaury Alsace has produced sparkling wine according to the traditional method. This tradition was maintained up until the recognition of the Alsace Crémant AOP in 1976. Alsacian Crémant is a sparkling wine made from Pinots, Chardonnay and Riesling which can be white or rosé depending on the blend and the method of extraction.
Produced according to the traditional Champagne methodology which involves picking the grapes by hand during the earliest days of the harvest. The grapes are transported in wooden crates until loaded into the press in order to preserve the vitality and the delicate aroma of the grape until made into wine. This wine is then bottled, where a second fermentation takes place, creating the delicate bubbles. These bottles are then kept for a minimum of twelve months; the time during which the bubbles will become more refined and the wine more complex. This period is known as conservation sur lattes (bottle aging).
The Château d’Orschwihr ages its Crémant for between three and five years. The next step is the disgorging; the process whereby the final cork is put into place. A fresh wine combining aromas of peach and white flowers when young and brioche (sweet bread), at times almost honey like, when kept aged for long periods.
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Crémant d’Alsace Brut 2010
Made from 100% Chardonnay, it has spent 7 years on slats, and from the outset, its colour is seductive due to its “old gold” colour and its fine and persistent bubbles. In the mouth, it reveals a frank and well-structured attack that reveals a rich, complex and harmonious substance.
Crémant Rosé 2014
Extra Brut from Pinot Noir, this rosé has spent 3 years on slats.
The persistent bubbles and the frank, slightly orange pink invite you to taste it. Where the nose opens gently towards red fruit notes, the fine and distinguished palate finds a fine balance between liveliness and silky structure.