Beautiful pale pink hue. Lively and persistent mousse. Expressive nose of cherries, strawberries Vinification and Élevage: Sparkling wine production takes place on the estate, from vin clair to
The vin clair for Crémant Brut and Crémant Brut Rosé is aged in stainless steel,
and after secondary fermentation is completed, stays sur latte (on the lees) for 18-24 months. and red fruits. The palate is subtle and delicate with fine balance and a round, soft finish.
About Domaine Camille Braun
The Braun Family can trace their roots in Alsace back to 1523, and have been making wine in the village of Orschwihr since 1902. Today, Domaine Camille Braun consists of 15 hectares of vines in or near Orschwihr, including the Grand Cru site “Pfingstberg,” documented since 1299, and single sites Bollenberg, Lippelsberg, Effenberg and Meissenberg. Under the watchful care of Christophe and Chantal Braun, the farming has been organic for the past 15 years and has been biodynamic since 2005. Production is just over 8,000 cases. The result of this labor has been numerous awards, including the Prize for Excellence at the Concours National in 2000, awarded for the consistent quality of all their wines, and in 2006 the Gold Medal at the Concours National des Crémants for their Crémant d’Alsace Brut.
Alsace is located in northeastern France, and borders Germany. Throughout history, the region has been annexed back and forth between the two, often contentiously. However, since 1945 it has been officially part of France. Alsace is the smallest growing region in France, and 90% of it’s vineyards are planted to white varieties such as: Pinot Blanc, Riesling, Pinot Gris, Gewürztraminer and Muscat.
Alsace sees a semi-continental climate, and is a dry, sunny region, enjoying a protracted and regulated growing season. The Voges Mountain range provides excellent protection for the vineyards as well as a diverse and ancient terroir, and there is excellent potential here for profound dessert wines in the Vendage Tardive and Sélection de Grains Nobles categories.
The cuisine of Alsace is influenced notably by its Germanic heritage. Famous dishes include tarte flambée (leek, bacon and cheese tart), choucroute garni (cabbage and pork stew) and matelote de poissons d’Alsace (freshwater fish and cream stew). All these work beautifully with the high acid, fruit driven white wines that are made locally.