CAVES ROBERT DIETRICH

The Cremant d'Alsace are developed by the champagne method, which is after the first fermentation tank, put the wine bottle and is in the bottle itself that naturally take place "secondary fermentation" through a second fermentation.

So, after an aging period called "sur lattes", the bottles are turned day by day on their points, either manually or mechanically, so that the deposit is collected in the neck while waiting for the overflow.Crémant be drunk young but can be kept for several years provided they are placed in a cellar temperate (10-15 ° C), neither too dry nor too wet, dark, well ventilated and without strong odor.