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Tasting Note
Traditional-method Crémant with no added sulphur. Apple and brioche on the nose, then green apple and citrus, fine bubbles and a long, dry, soft finish.
Drink it with: nibbles before dinner, or delicate fish and white meat dishes.
The Winemaking
The base wine ferments with wild yeasts in steel, then gets its second fermentation in bottle. No sulphur is added at any point, including disgorgement, after 16 months on the lees. No oak.
The Vineyards
Sandy soils in the valley below Katzenthal, on a certified organic, biodynamically farmed estate.
The Producer
Domaine Klur is a certified organic, biodynamic estate of about 7 hectares on steep Alsace slopes. Founder Clément Klur now works with neighbour Léon Heitzmann, and fruit trees among the vines support the local wildlife.
The Details
Tasting Note
Traditional-method Crémant with no added sulphur. Apple and brioche on the nose, then green apple and citrus, fine bubbles and a long, dry, soft finish.
Drink it with: nibbles before dinner, or delicate fish and white meat dishes.
The Winemaking
The base wine ferments with wild yeasts in steel, then gets its second fermentation in bottle. No sulphur is added at any point, including disgorgement, after 16 months on the lees. No oak.
The Vineyards
Sandy soils in the valley below Katzenthal, on a certified organic, biodynamically farmed estate.
The Producer
Domaine Klur is a certified organic, biodynamic estate of about 7 hectares on steep Alsace slopes. Founder Clément Klur now works with neighbour Léon Heitzmann, and fruit trees among the vines support the local wildlife.
The Details