GRAND C – CRÉMANT D’ALSACE
A strictly limited production area (Appellation d’Origine Contrôlée). An exclusive category with high quality standards. Strict rules for cultivation, harvesting and pressing: no more than 100 litres of juice may be pressed from 150 kg of grapes. The maximum yield is strictly limited to 80 hl/ha. Traditional bottle fermentation: As in Champagne, the 2nd fermentation and the maturation on the yeast takes place in the bottle.
VITICULTURE
For GRAND C, only must from hand-picked grapes from the first pressing is used. The maturation period on the lees is about 24 months, which is significantly longer than the prescribed 9 months minimum maturation period. This gives GRAND C its special elegance and finesse and impresses with a fine and long-lasting perlage.