This Crémant is special. Ludovic, wanted to break with tradition and the practice of blending, which people in Alsace copied from the Champagne region. Crémant was usually seen as an affordable (cheap) version of a Champagne. Slowly this is changing and Alsace is at the forefront of competing with some of the best Grower Champagnes. For this one the ripe red grapes are directly pressed and ferment for eight months in stainless steel. Afterwards they are bottled with some additional sugar and yeast and stay "sur latte" for 15 months. Nothing is added once they are ready. With it's light yellow color and some red reflexes it shows how well balanced it is. With it's roundness I would think it works well with dessert or during an afternoon with cake and friends.

This red is actually a hybrid of white and red grapes, which were harvested in mid-September. As both grapes macerate together for eight days the Pinot Gris adds to the color of the wine, as it normally turns reddish if you don't press it directly. After the initial maceration the wine ferments and ages for nine months in stainless steel. The result is a super juicy wine with a win-win for both grapes. With it's nice color and beautiful cherry aromas it melts in your mouth with some sweet touches and fruitiness. Christophe recommends it with white meats or even by itself as an aperitif.

Against all popular belief Bruno and Theo pick the grapes for this white wine when they are almost overripe and mostly use their taste as a guiding factor. After a direct press the wine ferments in a so called "foudre" which is a usually egg shaped wooden barrel. After 8 months it was ready to be bottled. They usually wait a little until they release the wines, as they believe, people usually drink the wine to early. Giving it another year before it is opened definitely helps to add some complexity and depth. In the nose it's a very floral business and when tasting it you get some of the salinity and sweetness typical for an Alsace Riesling. This salinity will also make it work very well with some steamed fish or simply oysters.