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NV Crémant d'Alsace Brut, Valentin Zusslin
An elegant Alsace sparkling wine with a dry profile and delicate fruity aromas.
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Valentin Zusslin
Винарната Valentin Zusslin е основана през 1691г и вече три века се управлява от едно и също семейство, което се стреми към производство на вино с минимална намеса, което максимално отразява тероара на региона. Техните принципи включват устойчивко земеделие и ръчна работа. Valentin Zusslin е сертифициран като биодинамичен производител от 1997г. Производствения процес включва ръчно бране на гроздето, естествена ферментация и стареене в големи дъбови бъчви.Вината на Valentin Zusslin редовно получават високи оценки от международни винени критици и участват в престижни винени конкурси.
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Alsace
Alsace is located in northeastern France, between the Vosges Mountains and the French border with Germany, marked by the Rhine. This is a long, thin region, 185 kilometers from north to south and only 40 kilometers from east to west. The key wine-growing regions here are located on the lower slopes of the Vosges, with eastern and southeastern exposure. Alsace specializes in white varieties such as Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris. These varieties, naturally distributed in neighboring Germany, in contrast, here are produced in a much drier style. The best presented are the dry and mineral Riesling, the spicy and strong Gewürztraminer, which go well with the local cuisine. Other interesting and noteworthy are the light and fresh Sylvaner, as well as Pinot Blanc and Pinot Gris.
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Chardonnay
Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.
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