4 Crémant d'Alsace Flashcards
How big is the amount of Crémant in Alsace?
25% of the total wine production
How much producer make Crémant in Alsace?
approximately 500 producers in small scale alongside their still wines
How much growth the vineyard area for Crémant in the last 10 years?
15% to 3.600 hectares
Which is the most important grape variety?
Pinot Blanc
Describe the style of a Pinot Blanc Crémant d’Alsace
- medium intensity
- apple and pear aromas
- biscuit-like autolysis notes
- medium (+) to high acidity
- light to medium body
- mostly in a Brut style
Describe the climate in Alsace
- vineyards mainly on the eastern flanks of the Vosges foothills
- elevations from 200-400m
- Vosges protect from west winds
- sunny and continental climate
- dry and hot during the growing season
- problems can be: tough rain at harvest, shortage of water (irrigation is not permitted) and spring frost
- flavour ripeness is reached while high acidity is retained
Describe the “site selection” for Crémant vineyards
- best sites where reserved for the noble varieties for still wine (e.g. Riesling)
- high fertile sites and cool sites in higher valleys where chosen
Name the grape varieties used for Crémant d’Alsace
- Pinot Blanc
- Auxerrois
- Chardonnay
- Riesling
- Pinot Gris
- Pinot Noir
How much of the vineyard area is used for Pinot Blanc?
20% (Pinot Blanc and Auxerrois together, most of the vines are Pinot Blanc)
Why has Riesling just a little part in the Crémant production?
growers prefer to use Riesling for still wine
Why is Pinot Gris used in the Crémant?
- it is more valuable than Pinot Blanc
- it adds more prominent fruit flavours to the wine
Which grape variety in the whole Alsace appellations is only allowed in the appellation Crémant d’Alsace?
Chardonnay
How big is the Chardonnay part of the appellation Crémant d’Alsace?
1%
Which grape variety is only allowed for Crémant d’Alsace Rosé?
Pinot Noir
How is the pruning technique in a Crémant d’Alsace vineyard?
vines a pruned to a greater crop than for still wines (high concentration of flavours is not needed)