Old vines planted with Auxerrois, Pinot Blanc, Pinot Gris grape varieties from the magnificent, very steep, poor granite hillside of Kaysersberg. Second fermentation in the bottle with grape juice from our production. Aged on slats for over 8 years. Disgorged on 03/16/2023. RARE wine (Nothing Added Nothing Removed)
Crémant d’Alsace “KB” 2015 75cl
Appellation: AOC Crémant d'Alsace
Grape varieties: Auxerrois, Pinot Blanc, Pinot Gris
Soil: This plot is located in the commune of Kaysersberg (meaning emperor's mountain in French). A neighboring commune of the Domaine, it has always been commonly called "KB", hence the name of this cuvée. Located in the geological extension of the famous Grand Cru Schlossberg, these Old Vines (40 years old on average, the age of wisdom!) are planted on a south-southwest slope, on a steep side of poor granite, at the bottom of the Kaysersberg valley. This unusual location allows, due to wonderful sunshine, the grapes to ripen magnificently, and due to its location at the bottom of the valley, swept by the fresh winds from the Vosges, to preserve beautiful acidity, essential for the production of a great bubble!! Ripe grapes with acidity, enough to make a vinous and gastronomic Grand Crémant d'Alsace. The poor, very sandy granite terroir, with superficial bedrock coupled with the sun exposure and the strong presence of sand, makes the cultivation of the vine very difficult, and therefore the yields very limited, often close to 20 hl/ha, hence the complexity and the length of the Crémants KB.
Culture: Biodynamic
Label: Organic (Ecocert)
Harvest: Manual with sorting
Vinification: Natural fermentation, without the addition of yeast or chaptalization. Direct pressing, for 12 hours, in a pneumatic press. Selection of juices, as in Champagne. Natural aging for 12 months, on fine lees, in century-old oak tuns. Bottled without filtration, directly from the barrel, in the waxing moon of September, a period favorable to yeast stimulation. Second fermentation with the addition of grape juice from the same plot of vines from the following vintage. Natural yeasts are added thanks to a homemade starter made with our own grapes. Second fermentation in bottles (champagne method). Aging on slats until disgorging, carried out as late as possible (date written on the back label). Disgorging: successively as needed. Minimum of 6 years of aging on slats.
Sweetness: Extra-Brut
Alcohol content: 13%
Serving temperature: 8°C
Cellaring potential: 20 years
