Crémant d'Alsace Blanc Brut - Cuvée Nicole
Fresh and greedy, this Crémant pleases for its finesse and roundness.
Ideal as an aperitif or with a starter, seafood or goat's cheese.
Light golden color, bright reflections.
Nose of fruits and white flowers (apple, peach, lime), exotic background and bread crumb.
The mouth is built around a beautiful vivacity, with a generous fruit, tamed by a beautiful effervescence.
A nice mealtime crémant.
Comments from Pascal Leonetti, Best Sommelier of France 2006:
The robe is light gold, with bright reflections, of good intensity. The bubble is fine and slowly released. The bead is very homogeneous on the wall of the glass. The disk is brilliant, limpid, transparent. The wine shows youth. The nose is frank, pleasant, of good intensity. One perceives a dominant of candied odors; rhubarb, citrus fruits, lemon.
The aeration amplifies the citrus character and lets appear fine floral touches, rhubarb, apple, brioche. The nose is fine and delicate, airy, it presents a lot of subtlety.
Its refreshing character gives it a lot of grace. The attack on the palate is moderately ample and the alcohol support balanced.
We evolve on a medium with a frank vivacity. The finish has a medium length, 4-5 caudalies, and a frank vivacity.
The structure of this wine is tense, nervous and incisive.
It brings a nice freshness to the palate. The range of aromas is complex but pleasant.
Ideal as an aperitif or with a starter, seafood or goat's cheese.
This Crémant (50% Pinot Blanc - 50% Pinot Gris) 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 12months, 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 the disgorging process, a subtle dose of expedition liquor is added.
| Capacity | 75cl |
|---|---|
| Appellation | AOC Crémant d'Alsace |
| Grape variety | Pinot Blanc, Pinot Gris |
| Sweetness | Dry |
| Conservation | 2 to 3 year |
| Operating temperature (mini) | 7°C |
| Operating temperature (maxi) | 8°C |
| Prizes | Gold Medal - Gilbert & Gaillard, 92/100 Wine Enthusiast |
| Food pairing | Ideal as an aperitif or with a starter, seafood or goat's cheese. |
| Terroir | Limestone and sandy. |
| Culture method | This Crémant (50% Pinot Blanc - 50% Pinot Gris) 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 12months, 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 the disgorging process, a subtle dose of expedition liquor is added. |