Cremant - Peter Lauer

Cremant  - Peter Lauer 

WPeter Lauer produces different versions of Riesling, and in this case he offers it in an unusual effervescent guise. Its Cremant is based on riesling and ages on the lees for 20 months. It has an intense straw yellow color with a fine and persistent effervescence. The nose has a fruity aroma with notes of white peaches and apricots, combined with pleasant sensations of croissants in the background. The sip is fresh and reactive, long and supported by a beautiful acidity typical of riesling. It closes with a long and clean finish.

Service

It is recommended to serve it at a temperature of 10/12° in tulip glasses. Wine that will express its best characteristics in a few years.

Pairing

Excellent with fish starters, first courses and risottos, grilled and stewed fish, to try with a salmon pie.

The cellar: Peter Lauer

The Peter Lauer winery is located in Ayl, in the German region of the Saar, which has always been home to the great Rieslings It was back in 1803 when Napoleon Bonaparte ordered his militias to prepare a detailed map of Ayl: in this map, for the first time, all the vineyards of the village of Ayl were carefully documented, including the Kupp, a vineyard of the Romanesque period, which it is one of the most important days of the Saar and of the whole Moselle. The Lauer family has been producing wine since 1930 and today Florian Lauer, born in 1979, is the fifth generation of this historic Ayl family. He studied agriculture at the University of Stuttgart, then moved to the twin University of Montpellier where he continued with viticulture and enology. In 2006 he returned to Ayl, where he completed his doctoral thesis, and began in the family vineyards to create decidedly precise zoning in order to group the different plots in a specific style of expression of terroir, except for the GG that are always vinified in purity. The vines are managed according to the principles of organic farming, but without using copper, which is harmful to some insects and microorganisms present in the soil. In the cellar, the approach is to intervene as little as possible: the wines ferment spontaneously for several months, sometimes even taking up to 6 months to dry and are always bottled the year following the harvest. Florian Lauer has a very precise idea in the style of his wines: expressing elegance, finesse with a search for creaminess; and it is enlightening to feel emotionally the character of each of its wines, from the most fruity to the most mineral and austere. All wines are released on the market without capsules to underline how important it is for Florian to minimize the environmental impact, also going against the European Community laws that impose, on sparkling wines for example, the use of the capsule: but not only, the cork is natural, the labels in recycled paper that detach easily to be able to reuse the bottle. For this animatedly he sends to that country the great authorities who are raving about the sustainable future: Fuck off capsule! that's only waste !!