Sparkling wine made with the methode champenoise
ferments a second time in the bottle, lying stacked sur lattes
. During the period sur lattes
, carbon dioxide is formed and the complexity develops as dead yeast is degraded by means of autolysis. This sparkling wine has spent more than six years sur lattes
in a magnum bottle before being degorged, which is on level with the most ambitious vintage champagnes. And it shows!
2005 Crémant from Bruno Sorg
in Eguisheim has a bright yellow color with a green tint. The fragrance has everything you could want: toasted sourdough bread, slightly over-ripe apples, dark chocolate, citrus and a little brewer's yeast. The taste is fresh, clean, complex and elegant with lovely juicy fruit that stands up against the grippy acids. The finish is long, mineral and harmonious. A crémant far, far beyond the ordinary. Price: €18 for a magnum.