The production of “Crémant d’Alsace” meets very strict and qualitatively monitored production conditions.

The grapes must be harvested healthy and whole as required by the legislation identical to that for the production of Champagne.

The vinification is also regulated according to the Champagne method. After the traditional fermentation of the base wine, it is in the bottles that the “prise de mousse”, that is to say the second fermentation, will take place.

After a long period of aging on slats, these bottles will be stirred patiently to gradually tilt them on their tips. This last operation will allow the deposit of lees to collect in the neck while waiting for the moment of disgorging.
Each bottle will then be permanently corked and muzzled.