Alsace AOC Cremant 2020 - Pierre Frick

Alsace AOC Cremant - Pierre Frick

Pierre Frick's Cremant is produced using grapes of Pinot Auxerrois. For the formation of the base wine, fermentation occurs spontaneously in steel tanks and continues aging in oak barrels where it rests on the fine lees for six months. Formation of the cuveè in spring and refermentation in the bottle where it stops for at least 18 months before disgorgement. Liquer d 'expedition is not added. Cremant by Pierre Frick is a fresh and complex wine produced using a blend of Pinot Blanc and Pinot Auxerrois. The nose gives aromas of bread crust and aromatic herbs, followed by honey notes, dried fruit and pastries. The sip is very drinkable, with excellent freshness and fragrance.

Service

We taste the Cremant at a temperature around 10/12 ° C. It is recommended to serve it in flute balloons. Wine to drink immediately but leave to rest in the cellar for a few years can give you great emotions. These natural wines are not stabilized and need to be stored at suitable temperatures that can be guaranteed by a cellar or apartment cellar, in order not to compromise their durability over time.

Pairings

The Cremant is ideal as an aperitif, combined with seafood, to be tried with a zucchini and ricotta pie.

Cellar: Pierre Frick

Domaine Pierre Frick is located in Pfaffenheim, a small village in southern Alsace, just a few kilometers from Colmar. The Frick family cultivates vineyards in these areas for generations, and today with the last one, Pierre has come to Pierre, and his wife, Chantal, and his son, Thomas, assist in conducting the work. Pioneer of natural wine wines, Pierre Frick has embraced biological philosophy in 1970 to move to biodynamics in 198. The vineyard hectares are 12 divided into 12 parcels, including 3 Grand Cru: Steinert in Pfaffenheim, Vorbourg and Rouffach Eichberg in the village of Eguisheim. In vineyards, biodynamic principles are applied strictly. Forbidden for any herb, the protection of the disease is entrusted to Bordeaux mash and to the weighted use of copper and zinc. Harvest manual with choice of bunches strictly, and in natural winery fermentations, only native yeasts and before bottling the wines are not clarified. Very wide range of wines produced by Sylvaner, Riesling and Gewurztraminer based whites, red with Pinto Nero products for Cremant obtained from Riesling grapes. Each year Pierre Frick produces Ceuvèe produced without sulphites. A detail since 2002 for bottling wines is no longer using cork stoppers but steel capsules that ensures homogeneous refinement and increased sealability over time.