Michel Nartz "Cui Cui" Cremant d'Alsace

Hand harvest. A pneumatic press gently extracts the juice but none of the bitterness from the seeds and stems. Primary fermentation in stainless steel at controlled temperatures. Secondary fermentation is done using the traditional (Champagne) method with a long slow fermentation to build up effervescence in the bottle for a minimum of 12 months. The bottles are then disgorged and receive a small 5–6 gram per liter dosage Producer: Michel Nartz Region: Alsace, France Variety: Auxerrois, Pinot Blanc, Pinot Gris, Riesling Alcohol: 12.5%