5. Cremant D'Alsace

Question 1

Comment on the climatic condition on cremant d’Alsace

Answer 1

1. On the foothills of eastern Vosgas Mountains ranging from 200 to 400 m above sea.
2. Protect vineyard on the prevailing wind.
3. Moderate continental
4. Hot and sunny days during growing season with high diurnal range successfully ripe the grapes while retaining high acidity ideal for traditional sparkling.
5. Rainfall during harvest is problematic, disease and dilution.
6. Water shortage is a problem, irrigation not permitted.
7. Spring frost is a problem and conditions exacerbated due to earlier bud break caused by global warming causing yield reduction.

Question 2

Comment on site locations

Answer 2

1growers reserves best site for premium still wine production such as Rieslings and other noble grapes .
2. Pinot blanc for cremant production is planted on the lower elevation where the fertile is not suitable for premium still wine production.
3. Or on the higher, cooler Valley where is too cool to ripe the grape for still wine production..
4. For example, Munster Valley where the cool airflow retain high acidity.

Question 3

Comment on the grape varieties used for cremant d’Alsace

Answer 3

1. Pinot Blanc major
2. Actually Pinot Blanc and Auexerrois combined. No record to distinguish.
3. Plant Blanc, Auxerrois, chatdonnay, Riesling and pinot Gris.
4. Aromatic Guwertztraminer and muscat are prohibited but Riesling is allowed but production is mall.
5. Some producers use the pinot gris into the blend to enhance the fruit intensity.
6. Only pinot noir use for rose. Fresh red fruit aroma

Question 4

Describe wine aroma

Answer 4

1. Pinot Blanc: apple pear and high acidity
2. Rose can only made from pinit noir. Medium to medium plus red fruit characteristic.

Question 5

Comment on vineyard management of cremant d’Alsace.

Answer 5

1. Higher yield than still wine.
2. Max. Yield 80hL per hectare
3. High fruit intensity is not required for crement.
4. Producers must declare if they want to make crement from spectacular vineyard.
5. Hand harvest, because whole bunch pressed is mandatory.
   6.harvest early. start last week of August to
   Sep.

Question 6

Comment on winemaking process of cremant d’Alsace.

Answer 6

1. Capitalisation is common because the potential alcohol is low.
2. Follow the traditional winemaking process.
3. The wine can not be released until 12 months after tirage, including 9 months lees ageing.
4. Wine must age on lees for minimal of 9 months.
5. Wine shows more primary fruit due to short lees ageing time.
6. Some cooperative age on lees for longer period. 2 years Cave de Truckheim.
7. 12-24 hours maceration for rose
8. Brut, dosage 8-10 g/l
9. Single vintage.

Question 7

Comment on crement d’Alsace wine law

Answer 7

1. Whole bunch pressed, hand harvesting.
   2.max. yield at pressing 100L/150kg
2. Min. 9 months lees ageing during 2nd ferment in bottle.
3. Min. 12 months between tirage and release includes 9 months lees ageing.
4. Max 13% abv
5. Min. 4 atmosphere
6. Pinot Blanc, Auxerrois, chardonnay, Riesling and pinot gris.
7. Max yield 80hL per ha
   9 cremant d’alsace emotion

Question 8

Comment on cremant dAlsace emotion.

Answer 8

1. Est. 2012 top range of the Alsace sparkling.
2. Mins 75$ Pinot Blanc, chardonnay , pinit noir, complained or separate.
3. Mind 24 mins lees ageing
4. Extended lees ageing domain Jane-Claude Buecher
   5.has not proven popular