Crémant d'Alsace Brut

This Crémant was produced according to the "Méthode Champenoise", the same technique used to produce Champagne.
It is a mixture of Pinot Blanc, Riesling and Pinot Auxerrois.
This Crémant spent at least 12 months on staves before being disgorged and dosed to give it the finest bubbles possible.
BRUT was used to keep it dry and pleasant to drink.