Albert Mann, Cremant d'Alsace, 2022
Champagne-method bubbles from one of Alsace's biodynamic benchmarks, at a fraction of what real Champagne costs. Brothers Maurice and Jacky Barthelme farm the Albert Mann estate in Wettolsheim, and were among the earliest in Alsace to convert fully to biodynamics back in the late '90s. This Cremant is a Pinot Blanc-led blend rounded out with Pinot Gris and a touch of Pinot Noir, grown on clay-limestone and gravel soils from vines averaging around 30 years. Made in the traditional method with at least 18 months on the lees, it earns a fine mousse and real leesy depth. A serious grower fizz that punches far above its category.
Albert Mann, Cremant d'Alsace, 2022
Champagne-method bubbles from one of Alsace's biodynamic benchmarks, at a fraction of what real Champagne costs. Brothers Maurice and Jacky Barthelme farm the Albert Mann estate in Wettolsheim, and were among the earliest in Alsace to convert fully to biodynamics back in the late '90s. This Cremant is a Pinot Blanc-led blend rounded out with Pinot Gris and a touch of Pinot Noir, grown on clay-limestone and gravel soils from vines averaging around 30 years. Made in the traditional method with at least 18 months on the lees, it earns a fine mousse and real leesy depth. A serious grower fizz that punches far above its category.
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Description
Champagne-method bubbles from one of Alsace's biodynamic benchmarks, at a fraction of what real Champagne costs. Brothers Maurice and Jacky Barthelme farm the Albert Mann estate in Wettolsheim, and were among the earliest in Alsace to convert fully to biodynamics back in the late '90s. This Cremant is a Pinot Blanc-led blend rounded out with Pinot Gris and a touch of Pinot Noir, grown on clay-limestone and gravel soils from vines averaging around 30 years. Made in the traditional method with at least 18 months on the lees, it earns a fine mousse and real leesy depth. A serious grower fizz that punches far above its category.
