Crémant d'Alsace BRUT

Elaborated according to the traditional method, the Crémant d'Alsace ages patiently « on slats ». After at least 12 months, which is the time required for the bottle fermentation (called « prise de mousse » in french, meaning literally «capturing the sparkle »), the Crémant is rotated (action known as « riddling »: « remuage » in french) for a few days, for the sediment, thrown off by second fermentation, to concentrate in the bottle neck, in preparation for disgorgement, which allows the ejection of the sediment.