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Last update 2018-12-10
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Crémant d'Alsace
Crémant Brut mainly produced from white grapes.
Grape variety Blend
Range Crémant d'Alsace
Vintage -
Wine character Off dry



Appellation

Crémant d'Alsace


Locality

Various units of land around Ribeauvillé: Sulz, Weinbaum,  Rengelsbrunn...


Type of soil

The Louis SIPP parcels of land are situated in the geological fracture zone of Ribeauvillé. They constitute a territory which is highly geologically fragmented. They are above all areas with chalky soil, clay and marl from the Liassic and Triassic periods, sandstone clay, and calcareous, chalky conglomerates from the Oligocene period. The area is also characterised by silt-laden deposits, originally loessial, and by glacis and sandy alluvium in the valley and on the plain. The parcels of land where PINOT of this Crémant is grown are mostly:
- in heavy and deep soils (Sulz),
- and in the less early-fruiting parts of the vineyard, in the foothills and on the edges of the vineyard (Rengelsbrunn).

 
Wine character

This Crémant has been produced mainly from PINOT BLANC, PINOT AUXERROIS and CHARDONNAY grapes with a very small amount of PINOT NOIR. We chose deliberately not to do malolactic fermentation in order to maintain the structure of the wine, an advantage for the finesse and the ageing potential.
The nose is very fine and elegant with delicate fruit. On the palate, it is fresh, structured and ample with fine bubbles.


Tips for consuming

A good wine for receptions and aperitifs. Can also be drunk all over a meal.
To be drunk swiftly so as to enjoy its fruity character. Some more years in the cellar will not afraid this wine either.
Other details
To elaborate this Crémant d'Alsace, the Traditional Method has been used which means :
- to use only grapes in perfect condition (not rot allowed at all),
- not to heart the grapes during the transport and the press loading,
- not to use the first litres coming out of the press,
- to separate the different fractions of juice flowing out of the press. For this wine, only the first juice called "cuvée" has been used in order to get fine and structures wines.



 


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