Cave Vinicole de Hunawihr Càlixte Cremant d’Alsace Blanc de Noirs Brut

Early writings tells us that in 1123, Pope Calixte II has defended this small village and its vineyard to put an end to an overtaxed regime. The Crémant d'Alsace is elaborated by a second fermentation in bottle, which has the effect of producing the effervescence of the wine (according to the rules of the Champenoise method) : the taking of foam. After several months of aging on slats, the bottles are turned day after day on their tip, mechanically, so that the deposit gathers in the neck pending disgorging. The deposit is then brought to a freezing temperature, forming an “artificial stopper” evacuated by the pressure of the carbon dioxide contained in the wine. This lost volume is replaced by an addition of liqueur which, depending on the dosage, gives a dry or half dry Cremant.