Dopff & Irion Chateau Riquewihr
Dopff & Irion Cremant D'Alsace Extra Brut "Zero Dosage"
| Denomination | Alsace AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Alsace (France) |
| Grape varieties | Auxerrois, Pinot Bianco |
| Aging | The best base wines are then assembled and prepared for the second fermentation in the bottle where they remain sur lattes in the cellar for at least 24 months, during which the wines gain volume and complexity. The bottles are then disgorged according to the traditional method without adding any disgorgement liqueur, to preserve the dry and lively character of the base wine, a characteristic of "zero dosage". |
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
At the end of the war, two of the biggest names in viticulture in Riquewihr, René Dopff and the widow Irion, joined forces to found Dopff & Irion. One of their first decisions was to acquire Riquewihr's historic chateau. René Dopff was an emblematic and prestigious wine producer who, for several decades, had a huge influence on the vineyards of Alsace by putting the emphasis on quality (by reducing yields, for example) and modernising the labels. He was, above all, the first to associate a particular grape variety with a terroir and with specific soils Read more
| Name | Dopff & Irion Cremant D'Alsace Extra Brut "Zero Dosage" |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Alsace AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Auxerrois, Pinot Bianco |
| Country | France |
| Region | Alsace |
| Vendor | Dopff & Irion Chateau Riquewihr |
| Wine making | The grapes destined for cremant are harvested early to guarantee the freshness and elegance of the base wine. It is then pressed in whole bunches and only the juice obtained at low pressure is kept. The first alcoholic fermentation takes place in thermoregulated stainless steel vats. |
| Aging | The best base wines are then assembled and prepared for the second fermentation in the bottle where they remain sur lattes in the cellar for at least 24 months, during which the wines gain volume and complexity. The bottles are then disgorged according to the traditional method without adding any disgorgement liqueur, to preserve the dry and lively character of the base wine, a characteristic of "zero dosage". |
| Allergens | Contains sulphites |
