Cremant is the term used for French sparkling wines made outside the region of Champagne but using the Champagne Method of adding grape juice and yeast to a bottle of finished wine that then undergoes a second fermentation in the tightly sealed bottle, giving the wine its bubbles. The time spent in contact with the spent yeast cells after the second fermentation ends, called lees, imparts yeasty and nutty flavors like brioche and hazelnuts. This wine, made by a partnership between Jacques Cattin, one of the most respected winemakers in Alsace (pronounced ALL-zahs), and Axel Wulfkin, a long-time marketing manager at Moët & Chandon Champagne, ages on the lees for 24 months, far longer than the 9 months required by the appellation, to impart layers of pastry flavors to the 100% Pinot Blanc. Pinot Blanc is an Alsace specialty, where the grape achieves levels of complexity from the region's diverse soils and abundant sunshine. The pressing of the grapes is very gentle, leaving much of the juice behind to avoid any lesser flavors sneaking in. All of the organically grown, hand picked fruit is from Jacques Cattin’s family estate, Domaine Joseph Cattin, which he is the 11th generation to run, so sustainable agriculture is taken very seriously. The fresh pear, citrus and tarte crust flavors would pair terrifically with an hors d'oeuvres course of fresh fruits, nuts and cheeses.