Fine Alsace bubbles
The freshness of Alsace and the precision of the traditional method. Hand harvesting, second fermentation in the bottle, patient ageing on the lees: we seek the finest bubbles, the cleanest texture and vibrant fruit, as an aperitif or with a meal.
Our three cuvées
Brut
A blend of Pinots and Riesling (sometimes with a touch of Chardonnay). White flowers and peach on the nose, a lively palate, fine bubbles. Serve at 5–7 °C. Ideal as an aperitif, with seafood, braised ham, fish choucroute or a fruit dessert.
12,00 €
Discover this crémantRosé — 100% Pinot Noir
A salmon-pink colour. Raspberry, strawberry, elegant bubbles and a fresh, slightly rounded finish. Perfect as an aperitif, with seafood, smoked salmon or light desserts.
13,80 €
Discover this crémant
Vintage Extra-Brut — 36 months on the lees
A Chardonnay crémant aged for 36 months. Dry, precise, made for food. Very low dosage (≈ 3 g/L), very fine bubbles, notes of brioche, white flowers and toast. Tension, length, a balance between acidity and bitterness. Superb as an aperitif, with lobster, delicate fish or fish choucroute.
15,50 €
Discover this crémantWhat are Crémants?
Our crémants are made using the traditional method. The specifications also set the grape varieties: for white — Auxerrois, Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir vinified as a white wine, Riesling; for rosé — Pinot Noir only; as well as the yields (base 80 hL/ha, ceiling 96 hL/ha) and minimum ripeness (≥ 144 g/L of sugar, approx. 9% natural alcohol).
01
Manual harvest, whole-bunch pressing (for the whites), the cleanest possible base wine.
02
Then bottling: second fermentation in the bottle from 1 December following the harvest.
03
Ageing on the lees for at least 9 months, release at least 12 months after bottling — up to 36 months for our Vintage.
04
Riddling, disgorging and dosage (Brut, Extra-Brut…).
Serving tips
The result: fine, straight bubbles, from the floral, precise Brut to the tauter, brioche-like Vintage Extra-Brut, with an indulgent 100% Pinot Noir Rosé full of red fruit.
Serve chilled (5–7 °C), ideally in a tulip glass to preserve the aromas and the finesse of the mousse.
5–7 °C
Serving temperature
36 months
Of ageing for the Vintage
1984
First Crémant cuvée at the estate
