The harvest for the Cremant d’Alsace usually begins in the month of September. Our winemaker controls the maturity in the chosen parcels. Grapes are exclusively selected by hand. Bunches are put intact in the pneumatic press on low-pressure programs.
The first fermentation process takes place in tanks, and the second fermentation takes place in the bottle. This process is called the Traditional Method, used as well for the elaboration of Champagne. The bottles are ageing 15 to 18 months.
Can be kept
9-10 degrees Celsius