Crémant d'Alsace - the jewel in the crown !


Fresh and elegant, Crémant d’Alsace is developed by secondary fermentation, and predominately made from Pinot Blanc, but also from, Pinot Noir or Chardonnay. These varietals are in general picked at the very beginning of the harvest, an auspicious moment when the grapes offer the best balance and harmony for vinification.


As early as the late 19th century, serveral compagnies in Alsace were producing sparkling wines by the traditional method, not only in the vineyard area but also int he cities of Strasbourg and Mulhouse. This tradition, while less commonplace during the first half of the 20th Century, was continued until the creation of AOC Crémant d’Alsace, by the decree of August 24, 1976. For the wine houses of Alsace, this decree produced the new framework necessary for the production of a high-quality sparkling wine, applying similar, strict demands to those applied in the Champagne region. Today, more than 500 producers are united under the Syndicate of Producers of Crémant d’Alsace.


Because of its unique personality and outstanding quality, Crémant d’Alsace is currently the top AOC sparkling wine to be consumed in homes across France. It has also earned considerable international recognition.

AOC Crémant d’Alsace represents 22% of the region’s wine production.



Pinot noir : 50%, Pinot Blanc : 50%



40 years old vineyard of Pinot Blanc is located on the north of Hunawihr. The 60 years old Pinot Noir vineyard is located in Bergheim.



12 months in 500L barrel followed by 15 months “sur latte” before disgorgement.



Pale gold in color, it has great purity on the nose, laced with citrus, white blossom, lemon zest and mossy notes. Its creamy freshness is further emphasized by the textural delicacy of its mousse. This is a crémant made for tenderness and pleasure, an absolute must for the cellar of all those who celebrate life.


WINE & FOOD : Enjoy at any time of the day or night. We like it for aperitif, or with a light fruit dessert: poached pears or an apricot tart. From diaphanous slices of Iberico ham to an ultra-dark chocolate tart, truffled mash, or even sublime truffled eggs, a carpaccio of tuna, all classic favorites.



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