Crémant Blanc d'Alsace Brut - QV PAUL - MAGNUM
Fresh and crispy, this Crémant surprises with its liveliness and persistence in mouth.
It is a refined aperitif ideal for cocktails, receptions, parties or throughout a meal. It goes perfectly with seafood or cheese.
Comments of Pascal Leonetti, Best Sommelier of France 2006.
The robe is lemon yellow. The very fine and elegant bubble is slowly released, the cordon is balanced. The disk is brilliant, limpid, transparent. The wine presents youth.
The nose is frank, pleasant, of good intensity. One perceives dominant buttered odors, brioche, pastry as well as a light side of white flowers. The aeration amplifies the odors mentioned above and lets appear sweet almond, citrus fruits, white flesh fruits, apple and a light smoky character. The nose is racy, we feel a good maturity of the grapes. The complexity of scents is charming.
The attack in mouth is ample, the alcohol support is balanced. We perceive a fine bitterness.
The finish has a medium length, 5-6 caudalies, and a fine vivacity. The balance of this wine is focused on elegance. Never aggressive, it presents a good complexity of aromas. The bubble is not massive, on the contrary, its fleshy and caressing character is a pleasure to the palate.
It is a refined aperitif ideal for cocktails, receptions, parties or throughout a meal. It goes perfectly with seafood or cheese.
This Crémant is made according to the traditional method, respecting the specifications of the AOC Crémant d'Alsace.
The harvest are done manually.
After a first fermentation in thermo-regulated stainless steel tanks, we proceed to the bottling in February so that the second fermentation - in the bottle - can take place, it is the "prise de mousse" stage. After a period of ageing "sur latte" (on lath) of 12 months, the bottles are turned on their tip so that the deposit settles in the neck of the bottle and can be easily expelled during the disgorging stage.
During disgorging, no expedition liqueur is added, the crémant has no sugar added and has less than 1 gram of residual sugar. It therefore benefits from the "Zero Dosage" mention.
| Capacity | 150cl |
|---|---|
| Appellation | AOC Crémant d'Alsace |
| Grape variety | Auxerrois |
| Sweetness | Dry |
| Conservation | 4 years |
| Operating temperature (mini) | 7°C |
| Operating temperature (maxi) | 8°C |
| Food pairing | It is a refined aperitif ideal for cocktails, receptions, parties or throughout a meal. It goes perfectly with seafood or cheese. |
| Terroir | Marl, sandstone. |
| Culture method | This Crémant is made according to the traditional method, respecting the specifications of the AOC Crémant d'Alsace. The harvest are done manually. |
| Winemaking | After a first fermentation in thermo-regulated stainless steel tanks, we proceed to the bottling in February so that the second fermentation - in the bottle - can take place, it is the "prise de mousse" stage. After a period of ageing "sur latte" (on lath) of 12 months, the bottles are turned on their tip so that the deposit settles in the neck of the bottle and can be easily expelled during the disgorging stage. During disgorging, no expedition liqueur is added, the crémant has no sugar added and has less than 1 gram of residual sugar. It therefore benefits from the "Zero Dosage" mention. |