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It is a traditional and artisanal method that the farmers used for the production of their wine. In the past the harvests were made in October, and with the arrival of the first winter cold the alcoholic fermentation stopped, leaving residual sugar. With the arrival of the first warm spring, fermentation resumed and the sugars were transformed into alcohol and carbon dioxide that remained inside the bottle, creating the sparkling wine, and since the yeasts were not broken they also remained inside, thus creating the "sur lie". The same procedure is used by modern winemakers who sometimes, instead of residual sugars, add sweet must. This technique is also called ancestral method referring to the French ancestral mèthode. The wines produced in this way are more veiled, with a fine bubble, and a taste of greater complexity, but certainly what amazes, is that the bottle disappears in a flash.

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Crémant Extra Brut - Domaine Jean-Pierre Rietsch

Out-of-Stock

SKU: DJR003

Brand: Domaine Rietsch

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Crémant Extra Brut - Domaine Jean-Pierre Rietsch

€25.90

The Crémant Extra Brut by Domaine Jean-Pierre Rietsch is a wine of great finesse, punctual in expressing a marked territorial hint, which comes from a skilful blend of Auxerrois, Chardonnay, Pinot Grigio. A bubble obtained from the second fermentation of grapes from the 2018/2019 vintage and disgorged in April 2022.

Region: France, Alsace.

Grapes: Auxerrois, Chardonnay, Pinot Gris.

Alcohol content: 12%.

Aging: Refermentation in the bottle.

Contains sulfites

€25.90

Out-of-Stock

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