Crémant d'Alsace

The Crémant d'Alsace is an approximately 12 % alcohol by volume containing sparkling wine in the wine growing region of Alsace. The sparkling wines of the region are characterized by their fruity character and are blended Riesling or Chardonnay in the main, from the grape varieties Pinot Blanc and Auxerrois, but also partly from the Pinot gris, Pinot Noir. Rarer, Crémant d'Alsace rosé is made from Pinot Noir. The grapes must come from Alsace. Due to the application of the classic bottle fermentation, which is similar to the manufacturing of champagne, the wine is called Crémant; an indication of high quality. The term Crémant was introduced throughout France, as the vintners of Champagne successfully implemented the ban of the world's Méthode Champenoise common name for the characterization of bottle fermentation. Compared to a winery Champagne Crémant d'Alsace is slightly cheaper with about eight to ten euros per bottle, but can not be stored for quite as long. The Crémant should be enjoyed at a drinking temperature of 5-7 ° C no later than 4 years after buying the bottle.

Harvest volumes

Although similar to sparkling wine produced in Alsace has long existed, the AOC Crémant d'Alsace was only introduced on 24 August 1976. After tentative beginnings to 1979, the gekelterte volume increased steadily since then. In 2004, a total of 214 946 hectoliters Crémant d 'Alsace of more than 500 winemakers were declared. This volume was 35 % higher than the average yield of the years 1999 to 2003. (Source: Conseil Interprofessionnel des Vins d' Alsace).

The basic income, so the harvest restriction is high 100 hectoliters / hectare; an amount which can be corrected by year depending nor by up to 20 % upwards.

The production is divided thereby almost equally on the departments of Bas- Rhin and Haut -Rhin.

The berries are usually read a few days before the harvest normally still wines, as the base wines of sparkling wine should have a strong acid backbone. The minimum sugar content of the must to the base wine, however, must be at least 145 g / l.

The language of the label

In addition to the term " A.O.C. Crémant d' Alsace " can be listed on the label nor the names Blanc de Blancs, Blanc de Noirs, Brut, Millésimé, rosé and Sigillé. These mean:

• Brut: dry expansion with a maximum sugar content of 15 g / l
• Millésimé: the berries of the wines used in Crémant comes from a vintage
• Rosé: the Crémant was at least with a red base wine, which was made of Pinot Noir vines, blended
• Sigillé: Crémant was awarded by the Confrérie Saint -Etienne.