Type >>> Sparkling
Grapes >>> Pinot Blanc, Pinot Gris, Riesling
Alc. >>> 11.5%
Year >>> 2018
Size >>> 750ml
Serving: Cold (6–11°C)
About: Amazing Cremant from everyone’s favourite Alsatian family affair Domaine Durrmann.
50% riesling , 25% Pinot Gris 25% Pinot Blanc), all grown on the patchwork of Schist parcels found in the area.
For a wine to be called “Crémant" you require 2 fermentations. Firstly in tank to create "vin de base", then a couple of months later, add sugar and yeast to this "vin de base" to have the second fermentation happen in bottle and create the delicious bubbles.
This separate fermentation tends to result in bubbles that are more stable than in a PetNat where the two fermentations are not clearly separate.
Named “pure juice", because for the second fermentation no external sugar is used, only the own sugar contained naturally in the grape juice. This is made possible by cooling down the wine before all his sugar is turned into alcohol and keep it cool around 8°C until the bottling for the second fermentation.
But why? In his own words Yaan Durrman explains
“I didn't want to continue with the "methode tratidionnelle" process because during the second fermentation, the wine gains around 1.2% alcohol, that's why the "vin the base" is usually light. To make a "vin de base", the grapes are harvest very early to result in a wine with around 10.5% when finished. At this level of maturity the grapes are still very green, and the aromas not ripe. This is what I sometime dislike in the Crémant, this "green acidic" aspect.
With the "pure juice" method, the grapes are harvest at a normal maturity level (around 12.5), so the aromas in the wine are more ripe.
Even I don't wanted to have acidic crémant, I worried to not go to far an the other side and not produce a flat wine. That's why I use 50% of riesling to have good freshness. Also all ot the grapes of this cremant came from Schist (slates) soil. This bring to the wine a tension and a bit of tanins.”