This family-owned domaine was one of the very first in Alsace to become Demeter certified for biodynamic viticulture and every year they sense the power and expressiveness of their vineyards are being enhanced. Cremants are French sparkling wines from outside the region of Champagne that are made using the method that used to be called the Champagne Method (Methode Champenoise), but now legally must be called Methode Traditionelle. This blend of 60% Pinot Auxerrois, 10% Pinot Blanc, 10% Riesling, 10% Pinot Gris, 10% Pinot Noir is not unusual for Alsace, but the fact that it spends six months longer aging on the lees than is required in Champagne and nine months longer than required for a Cremant d’Alsace is. Extra time on the lees will result in more nutty, toasty and yeasty flavors. Extra Brut means that it has less than a teaspoon and a half of unfermentable sugar per liter added before bottling. What doesn’t really dry sparkling wine go with?