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Crémant d'Alsace

Regional appellation in the French wine-growing region Alsace For Crémant, a bottle-fermented sparkling wine using the champagne method. This was already produced in the 19th century. The classification took place in 1976. The grapes must be from the area of the appellation Alsace come. Allowed are the white wine varieties Pinot Blanc. Pinot gris. Riesling. Auxerrois and Chardonnay (in Alsace only for sparkling wine approved) and as the only red wine variety Pinot Noir (as white-legged Blanc de noirs). The rarer Crémant d'Alsace Rosé is made from Pinot Noir. The wines must be at least nine months on the yeast store, the alcohol content must be at least 8.5% vol but is on average 12% vol. The term Sigillé (seal) on the label means that the Crémant was awarded by the Confrérie Saint- Étienne. Well-known producers are Becker, Bestheim, Heimberger, Rieflé, Willm and Wolfberger.

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