Crémant d'Alsace

The Crémant d'Alsace AOC certifies sparkling wines from Alsace. From the end of the 19th century, several Alsatian wine companies produced sparkling wines using traditional methods. This tradition, which declined during the first half of the 20th century, was maintained until the Crémant d'Alsace AOC was recognized by the decree of August 24, 1976. This decree provided Alsace wine houses with the new framework necessary to produce high-quality sparkling wine according to standards comparable to those applied by Champagne professionals themselves. Today, more than 500 producers are members of the Crémant d'Alsace Wine Producers' Union, including Domaine Léon Boesch, Domaine Julien Meyer, and Domaine Valentin Zusslin.

Lively and delicate, Crémant d'Alsace wine is produced by a second fermentation, mainly from Pinot Blanc, but also from Pinot Gris, Pinot Noir, Riesling, and Chardonnay. These grape varieties are generally harvested at the very beginning of the harvest season, when the grapes offer the best balance and harmony for winemaking. Thanks to its original personality and impeccable quality, Crémant d'Alsace wine has now become the leading AOC sparkling wine consumed at home in France. It is also enjoying considerable success abroad. Crémant d'Alsace owes its finesse and originality to the inimitable personality of each of the Alsace grape varieties used in its production and to the privileged conditions enjoyed by their vineyards: a dry, sunny climate, hillsides facing the rising sun, and unique geological characteristics.
 
Most Crémant d'Alsace blanc de blancs wines are made from Pinot Blanc, which gives them delicacy and suppleness, Riesling offers Crémant with lively and fruity notes, full of elegance and nobility, Pinot Gris brings richness and structure to Crémant, Chardonnay gives Crémant breed and lightness, and finally, Pinot Noir is the only grape variety used to produce Crémant d'Alsace rosé, and more rarely, whites from blacks, which are full of charm and finesse.