Crémants d'Alsace
Our sparkling wines are made using the traditional method. Crémant d'Alsace can be composed of : Pinot Blanc, Auxerrois, Pinot Gris, Pinot Noir, Rielsing and Chardonnay.
At Materne Haegelin, we have elaborated three different cuvées, to satisfy all your tastes : the Crémant Carte Noire, the crémant Chardonnay and the Crémant Rosé.
Its origin
The Traditionnal method has been used by many Alsatian winegrowers since the end of the 19th century to produce sparkling wines. This know-how was finally officially recognised in 1976, thanks to the Appellation d'Orgine Contrôlée Crémant d'Alsace.
Crémant d'Alsace can be composed of a blend of Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois or Chardonnay. The grape variety used may only be mentionned if the cremant is produced from a single grape variety (i.e. not a blend).
Crémant d'Alsace is now the leading sparkling wine consumed in France after Champagne.
What is traditionnal method?
The traditionnal method is a vinification method used in the AOC Crémant regions (Alsace, Jura, Burgundy...)
Production of our Crémant goes through the following five stages :
- Vinification of the base wine (still)
- Blending of the basic wines : for example, our Crémant Carte Noire, is a blend of Pinot Blanc (60%), Chardonnay (30%) and Auxerrois (10%)
- Tirage: we bottle the cuvée with the addition of drawing liquor and then the bottles are racked.
- Second fermentation in bottles: the addition of the drawing liquor will provoke the second fermentation.
- Disgorging: the capsule is removed from the bottle and replaced by the final cork and a "Liqueur d'expédition" is added (or not) which will determine whether the wine is "zero dosage", "Brut" or "Demi-Sec".
What to pair with Crémant d'Alsace ?
Crémant d'Alsace is usually drunk in Alsace at family gatherings or special events. Crémant d'Alsace, a sparkling white wine, is best served chilled at a temperature close to 7°C.
Our Crémant d'Alsace can be enjoyed as festive aperitifs and desserts (pineapple carpaccio). Crémant will accompany you thoughout your meal. Our white Crémants d'Alsace will go well with seafood platters, prawns, scallops and white fish carpaccio. You will also find it useful with white fish in suace emulsified with Crémant. You can serve it with goat cheese and honey toast.
Crémant Rosé goes well with raw salmon (sushi), smoked salmon, oysters and shellfish. It goes perfectly with desserts, especially fruit desserts such as strawberry macarooms, red fruit charlotte and fruit mousse.
Oenological analysis of Crémant d'Alsace
To the eye: Beautiful string of fine bubbles. Golden yellow colour.
On the nose: Fresh, good body, toasted notes, complex. Fruity notes (pineapple) and nuts (almonds). Notes of white flowers. Deepl and smooth.
In the month: Nice bubbles, pleasant and lively. Brut, while fresh, frankly toasted, ample and balanced. Notes of nuts (almonds). Supple attack and beautiful freshness. Beautiful structure typical of the Chardonnay grape.
Oenological analysis of Crémant Rosé
To the eye: Beautiful deep pink colour, persistent string of bubbles, fine bubbles.
On the nose: Expressive, fruity, lively and fresh nose. Notes of red fruits (strawberries and wild strawberries).
On the palate: Fine bubbles, lively and smooth. Fruity with notes of red fruits (wild strawberries). Nice balance and coherence.