Crémant d’Alsace
Crémant d’Alsace
Zink Crémant d’Alsace Blanc Brut
French Sparkling
Ripe apple, plum and white-flower aromas accompany a bright straw colour. The palate is creamy and dry, with refreshing bubbles. Riesling, Pinot Blanc and Pinot Noir make up the blend. This sparkling wine comes from Alsace and is made in the traditional method. Its fruit-forward profile is well suited to service as an aperitif before a meal.
Maison Kuehn Crémant d’Alsace Brut Blanc de Blancs
French Sparkling
A very pale yellow colour shows gold reflections. Lively white-fruit notes and a toasted touch appear on the nose, while the palate carries freshness, elegance, delicate flavours and structure. Auxerrois and Pinot Blanc form the blend. Traditional-method production includes a second fermentation in bottle and fifteen to eighteen months of ageing on laths. Dosage is nine grams per litre.
Domaine Zinck Crémant d’Alsace Brut Rosé NV
French Sparkling
Wild red-fruit aromas meet freshness, a dry profile, silky texture and persistent mousse. Made entirely from Pinot Noir, the grapes are hand harvested from thirty-five-year-old vines on the loamy slopes of Eguisheim. Vinification and ageing take place in stainless steel, followed by fifteen months on fine lees. The wine is made by the traditional method and carries Ecocert and Demeter certification.
Maison Kuehn Crémant d’Alsace Extra Brut Cuvée 1675
French Sparkling
Pastel yellow with golden reflections, this sparkling wine carries fine, regular bubbles. Toast, roasted notes and dried fruit accompany hazelnut and fresh butter. The grapes are hand-harvested and pressed whole. A first fermentation takes place in tank, while the second occurs in bottle by the traditional method. The blend includes Pinot Auxerrois, Pinot Blanc, Chardonnay, Pinot Gris and Pinot Noir.
Domaine Charles Sparr Crémant d’Alsace Brut NV
French Sparkling
Tart citrus, herbs and mineral notes accompany a medium-bodied, moderately fruity profile with full acidity and lift on the finish. Pinot Blanc forms the entire blend. Secondary fermentation takes place in bottle, and lees ageing lasts twelve to eighteen months. The wine is Brut, with twelve percent alcohol and 4.3 grams per litre of residual sugar.
Gustave Lorentz NV Crémant d’Alsace Brut
French Sparkling