Cui Cui Cremant D’alsace

admin — Wed, 03 Feb 2021 13:53:11 +0000

The grapes are picked entirely by hand and carried to a pneumatic press which gently extracts the juice but none of the bitterness from the seeds and stems. The juice is then fermented in temperature controlled stainless steel tanks and kept cool in stainless after that. 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. The bottles are then disgorged and receive a small 5-6 gram per liter dosage. The bottles are then allowed to rest further in the winery before being released. -Winery

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Mittnacht Cremant D’alsace

admin — Tue, 02 Feb 2021 19:14:23 +0000

Christophe Mittnacht’s Crémant d’Alsace is much like his still wines—dry and precise, with finely etched minerality, and a sense of elegance that is unfortunately so rare in the wines coming out of Alsace today. Made in the méthode Champenoise, it is a blend of 50% Pinot Auxerrois, with the remainder roughly equal parts Riesling, Pinot Blanc, Pinot Noir, and Pinot Gris. Its dosage is next-to-nothing, and the wine is technically an extra-brut, which makes sense, given the house style. This is not a confectionary sparkling wine whose deficiencies in ripeness are covered up by a big dosage—it’s a serious, dry crémant with a very fine mousse, expressing the carefully grown and well-ripened grapes that make it up. Certified biodynamic. -Importer

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Cui Cui Cremant D’alsace

Mittnacht Cremant D’alsace