Crémant d’Alsace Brut Cattin Méthode Traditionnelle

Cattin are a long-standing house in Alsace, and this Crémant is made by the traditional method, with the second fermentation in bottle and a rest on the lees just as in Champagne. Alsace Crémant is typically led by Pinot Blanc and Auxerrois, often with a little Pinot Noir vinified white, grapes that give a fresh, orchard-fruited base. The time on the lees builds the bready, biscuity autolytic character, and the wine is finished at brut dosage for a dry style.

The colour is a pale straw with a fine, steady bead. The nose shows apple, pear and lemon lifting into toasted bread and biscuit. The palate is dry and fresh, the orchard fruit framed by a fine mousse, a floral edge and a clean, savoury finish. Serve at around six to eight degrees in a white-wine glass or tulip. It makes a versatile aperitif and pairs with shellfish, white fish and soft cheeses.