Making CREMANT D’ALSACE requires very strict conditions of production and
continuous care.
The grapes are picked healthy (without any trace of rot) carefully set down in the
press in the respect of the rules identical to the “Méthode Champenoise”.
After the traditional fermentation “Vin de Base” in tanks, it is in the bottle itself that
the second fermentation “Prise de mousse” takes place in cool cellars. This natural
phenomenon requires careful and patient attention to each bottle.
After the two years ageing period “Sur lattes” the bottles are rotated during 4 days,
gradually from the horizontal to the vertical position, in order to the yeast deposit to
accumulate in the neck of the bottle.
At the time of “dégorgement”, the neck of the bottle is frozen and, enclosed in ice,
the sediment is ejected by natural pressure and the bottle is corked and wired.
The balance and freshness of Gustave Lorentz Crémant d’Alsace Brut comes from
the subtle match of three grapes varieties. Grape Variety
1/3 Chardonnay
1/3 Pinot Noir
1/3 Pinot Blanc
Ageing
3 to 4 years.
France
70 cl.
3 Available
