COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Chardonnay, Pinot Blanc, Pinot Noir, Pinot Gris, Pinot Auxerrois
PRODUCER
Gustave Lorentz
REGION
Alsace
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
AROMAS & FLAVOURS
ABOUT THIS WINE
Gustave Lorentz Crémant d'Alsace Brut is a non-vintage sparkling white wine from the Alsace AOC in France, produced by Gustave Lorentz. The wine is made using the traditional method, a process involving a second fermentation in the bottle. It is a blend of several Alsatian grape varieties, including Chardonnay, Pinot Blanc, Pinot Noir, Pinot Gris, and Pinot Auxerrois, with specific percentages varying. The vineyards are situated in Bergheim, known for its clay-limestone soils and hillside exposures in the Vosges Mountains. The Lorentz family has a long history of winemaking in the region, dating back to 1836, with a current focus on sustainable innovation.
ALCOHOL
12.5%
AVG. PRICE
€21
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
5-8°C
INTERESTING FACTS
Fact 01
Crafted using the traditional method, also known as 'Méthode Champenoise'.
Fact 02
A blend of up to five Alsatian grape varieties, showcasing regional diversity.
Fact 03
Aged on lees for a minimum of 18 months, developing complex character.
Fact 04
Vineyards are located on the esteemed hills of Altenberg de Bergheim.
FOOD PAIRING
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WINE MAKING PROCESS
Gustave Lorentz Crémant d'Alsace Brut is produced using the traditional method, also known as 'Méthode Champenoise'. This involves a primary fermentation of the base wine in temperature-controlled steel tanks, followed by a secondary fermentation ('prise de mousse') within the bottle. The wine then undergoes an extended aging period on its lees ('sur lattes') for at least 18 months, contributing to its complexity and finesse. The process concludes with disgorgement to remove the yeast sediment. The grapes are harvested healthy and whole, with a focus on sustainable practices and innovation in the vineyards.
