Alsace: Léon Beyer Crémant d'Alsace Brut
Elegant, dry methode traditionelle sparkling wine produced from Pinot Blanc and Auxerrois. Something of a local secret, 90% of Cremant d'Alsace is consumed in La France. It is easy to see why they're keen to hang on to it.
From its AOC beginnings in 1976, Crémant d'Alsace has developed at a pace, rising from 1 million bottles produced per annum to over 30 million, now accounting for 22% of the region's wine production.
|Style||White Wine, Sec, Light-bodied, Sparkling|
|Grape Variety (Cépage)||Auxerrois, Pinot Blanc|
|Vinification||Methode traditionelle that spends 2 years sur latte prior to mechanized remuage, followed by disgorging. Dosage is 6g/L.|
|Alcohol By Volume (%)||12|
Situated just outside the impressive medieval town of Eguisheim, the Beyer family have produced wine in these parts since 1580. The firm was formally founded in 1870 by Emile Beyer who was succeeded by a son and grandson, both named Léon Beyer and both mayors of Eguisheim in their day.
With significant Grand Cru vine-holdings in the communes of Eichberg and Pfersigberg and 23 hectares in total, this domaine has always championed impressive, dry wines that complement the famous gastronomy of the region. These days this important Alsatian house is ably run by Léon II's charismatic son Marc. 75% of their production is exported.
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Yapp Brothers One Minute Review - Alsace: Léon Beyer Crémant d'Alsace Brut
Rémi Cousin, Head Sommelier at 2 Michelin Star restaurant Le Gavroche, reviews the Crémant d’Alsace from Léon Beyer.Yapp Brothers Videos