After the traditional fermentation
in a barrel, it is in the bottle itself that, thanks to a secondary fermentation, the "
prise de
mousse" takes place. This natural phenomenon requires careful and patient attention to each
bottle.
During the ageing period "sur lattes", the bottles are rotated daily, manually, gradually
from the horizontal to the vertical position, in order that the sediment will accumulate in the neck
of the bottle, to await removal. At the time of "dégorgement", the neck of the bottle is
frozen and, enclosed in ice, the sediment is ejected by natural pressure.
How to serve ?
It should be serve chilled, between 5 and 7°c,
preferably in tall, slim "flûte" glasses. The bottle should be maintained at its ideal
temperature in an ice-bucket filled with ice and water.
CREMANT d'Alsace makes a refined
aperitif and an ideal cocktail or party drink, it also provides the inspiration for a host
of gastronomic partnerships throughout a meal.
CREMANT makes its unforgettable mark on
the celebrations and grand occasions.
