Certificato biologico

No sulfites added

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Sparkling wine

Cremant d'Alsace AOC 2021

€42.90

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France
pfaffenheim, Alsace

0.75L

12.5% Vol.

Grape variety: Auxerrois, Pinot Blanc

Vinification: spontaneous fermentation of base wine, second fermentation in the bottle

Aging: in bottle for 12 months on the lees

Serving temperature: 8-10° C

Allergens: contiene solfiti

Prevalence of Auxerrois with a small part of Pinot Blanc. Ancestral method with the first spontaneous fermentation that is not completely completed in the tank, the wine in fact partially fermented is bottled with still residual sugars, which will be exhausted with the end of fermentation in the bottle.

The wine then rests for 12 months in the bottle with its own yeasts before disgorging. With no sulfites added at any stage.

In the glass, it has an intense and bright color. Aromas of great wildflower and yeast aromas to which is flanked by a slightly rustic note, foreshadowing a crisp sip in the glass. And more notes of herbs and dried fruit. In the mouth it reveals itself to be sleek and delicious, where a great freshness is balanced with a decisive and persistent chalky and saline note; enthralling and enthralling drinkability, spicy finish with a hint of vanilla.

Prodotto Biologico conforme al Reg.CE 848/18 - Certificato da IT BIO 018

From the producer

Pierre Frick

Domaine Pierre Frick, in Pfaffenheim, in southern Alsace, which has been planted with vines for twelve generations, now has 12 hectares of vines (a third are leased). Six people work there throughout the year, led by Jean-Pierre and Chantal Frick.

All the wines come from vines managed according to the principles of biodynamics, applied very strictly since the teachings of François Boucher in the 1980s. Organic practice was chosen back in 1970 and biodynamic practice since 1981 (the first Demeter and Ecocert certification was obtained in 1986). Soil work also resumed in 1981, and since 1999 all rotary agricultural implements have been banned.

Disease protection relies mainly on Bordeaux mixture, with particular attention to the use of copper (never more than one kilogram per hectare per year). Sulfur on the flower completes vine protection against powdery mildew.

Harvesting is done by hand. Must enrichment has been proscribed since 1988. Grapes are pressed whole with a pneumatic press. The musts decant naturally and the wines ferment with their indigenous yeasts. The wines are racked a couple of times and receive minimal sulfur addition, but the domaine also produces some sulfite-free cuvées each year.

Maturation on fine lees takes place in old oak barrels (averaging 30 hectoliters) for 5-9 months.

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