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A Cremant highly commended by critics, recognised by many as the best in Alsace. The depth of its aromatic palette and the finesse of its bubbles seem to confirm this reputation. More info
True to its reputation, the Valentin Zusslin estate has produced a first-rate Cremant, considered by some to be the best in Alsace. This success is primarily due to the rich environment where the Auxerrois and Riesling grapes are cultivated. Here, at the top of the Pfingstberg Hill, flora and fauna thrive. This rich biodiversity, flourishing more than ever thanks to the marl-gravel soils of the terroir, brings vivacity and deep structure to the harvested berries. This meticulous (biodynamic), plot-by-plot approach extends to the entire winemaking process. The juices are matured on fine lees in large barrels for a year and a half and then on laths for 76 months.
Tasting the wines reveals a remarkable cuvée, worthy of a prestigious champagne. The light yellow, almost silvery colour reveals lovely notes of yellow fruit. Flavours of citrus and ripe fruit are elegantly carried by exceptionally fine bubbles on the palate. The finish is remarkably persistent, with a subtle bitterness to round off this sensory waltz.
Crémant d'Alsace Clos Liebenberg Valentin Zusslin (Domaine) serve at a temperature of 8°C. It will pair perfectly with the following dishes: Tartare de saumon au gingembre, Foie gras poêlé aux pommes, Choucroute alsacienne.
True to its reputation, the Valentin Zusslin estate has produced a first-rate Cremant, considered by some to be the best in Alsace. This success is primarily due to the rich environment where the Auxerrois and Riesling grapes are cultivated. Here, at the top of the Pfingstberg Hill, flora and fauna thrive. This rich biodiversity, flourishing more than ever thanks to the marl-gravel soils of the terroir, brings vivacity and deep structure to the harvested berries. This meticulous (biodynamic), plot-by-plot approach extends to the entire winemaking process. The juices are matured on fine lees in large barrels for a year and a half and then on laths for 76 months.
Tasting the wines reveals a remarkable cuvée, worthy of a prestigious champagne. The light yellow, almost silvery colour reveals lovely notes of yellow fruit. Flavours of citrus and ripe fruit are elegantly carried by exceptionally fine bubbles on the palate. The finish is remarkably persistent, with a subtle bitterness to round off this sensory waltz.
Domaine Valentin Zusslin is a longtime darling of critics and wine guides (including Bettane & Desseauve and the RVF). The 16 hectare estate which is based in Orschwihr, just south of Colmar, converted to biodynamic viticulture in 1997. Wines are produced from a total of 9 different grape varieties, featuring crystalline whites and structured Pinot Noirs perfect for cellaring.
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