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.
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