Produced from 100% Chardonnay, manually harvested, ageing on fine lees which gives finesse and a generous finish. Citrus. Acacia honey, white flower and some slightly roasted notes.

At harvest time, we process the grapes for the Crémant like the other white cuvees. This is the only Cremant in the Arthur Metz Range that undergoes Malo Lactic Fermentation before it is allowed it's second fermentation in bottle, this produces a softer mor supple style of wine We then age for a minimum of 12 months before discourgement. This ageing enables our crémant to enrich from its lees and increases its aromatic complexity, revealing a complex aromatic bouquet over ripe fruit aromas of peach and apricot, exceptionally fresh. Subtly buttery brioche notes add a well balanced finish.

Minimum aging on lees is 24 months Light yellow with golden reflections, fine mousse. A Delicate, floral bouquet with notes of white fruit. Fine and pleasant bubbles, elegant mouth, on a fruity finish.

A Special cuvee to mark the 110th Anniversary of the founding of the Arthur Metz Winery in Marlenheim, Alsace. Produced using a blend of Pinot Blanc, Chardonnay and Pinot Noir, grapes grown on the slopes of the Vosges mountains in vineyards that are a minimum of 25 years old, the wine is barrel fermented in 2 year old casks and then aged for 12 months before bottling. The resulting Cremant is complex and well balanced.

The ground on which this Crémant is located is a veritable mine of blue gold. In this location, we are working with soil which is 500 million years old. The grape varieties grown in the unique Terroir make up the blend Riesling, Pinot Gris and Pinot Noir. The slope varies between 45% and more than 55% on our parcels, giving the vines optimum exposure that encourages the roots to delve into the various strata, thus drawing from them all the complexity and personality of the future wine. This terroir is unique in Alsace. The palate is clean and fine, lovely fullness on the attack, finishing on a saline touch sustaining notes of apricot and Mirabelle, plum for a balance with a perfect structure between acidity and creaminess.

Hand harvested grapes, direct pressing, fermentation at 18°C in stainless steel vats and second fermentation in the bottle and ageing on lees for at least one year. The intense nose is a mix of honey and green apple with brioche notes.

Produced from a blend of Jacquère / Altesse / Chardonnay. To qualify for the appellation, the grapes must be harvested by hand and placed in pierced crates. The first press must be put in vats for one month, after bottling a minimum of nine months, before being stirred and rested for a further three months. A 12-month maturation period is essential so that the bubbles integrate completely and give a fine and elegant effervescence.

A blend of Chardonnay, Gamay, Pinot Noir, the base wines of this Crémant de Bourgogne are essentially made from grapes sourced from our HVE-labeled Domains. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The fermentation is carried out in stainless steel vats at 18°C. The base wines are then assembled, the second alcoholic fermentation in bottles and maturing for 12 months "Sur latte". The dominance of Chardonnay in the blend of this Crémant brings a very floral side, all finesse and elegance with aromas of white flowers, orange blossom and fresh brioche.

Produced by the "Methode Ancestrale" of the Dioise, a blend of 75% Muscat, 25% Clairette in The mountainous region found on either side of the Drome Valley The region of Die benefits from cool nights and very sunny days. Altitude, above 700 m in places (2,200 ft) makes this one of the highest vineyards in France. An explosion of sweet flavours of fresh fruit from the Muscat grape and a compote of apple, citrus and exotic fruit Freshness and minerality make this sparkling wine a unique type of product.

Produced from 100% Muscat grapes grown in the Drome valley and using the ancestral method of the Dioise. The wine is made as a white wine and then the fermentation is stopped by reducing the temperature in the fermentation tank. The resulting wine is slightly sparkling as a product of the fermentation, no sugar is added.

Made from a blend of 85% Clairette blanche, 10% Aligoté, 5% dry Muscat After the entire harvest's pressing using pneumatic presses and after the must fermentation, the wines are bottled for a second fermentation for a minimum of 12 months. Intense floral aromas, resulting from the blend of three grape varieties, and its fine light foam, make this wine very elegant.

Produced from a blend of 60% Chardonnay, 30% Chenin, 10% Pinot Noir Established in 1990, the AOP Crémant de Limoux is issued from the AOP Limoux and is located in the same designated area, 25 km from Carcassonne, Whole bunches are pressed followed by a vinification at 18°C in thermo regulated vats, followed by a minimum 12 months ageing "sur latte". The bouquet is clean, with lemon and sweet-almond notes, a supple palate, highly refreshing and well balanced.

The Maison SALASAR, located in the Upper Aude Valley at Campagne sur Aude, was founded in 1890, the Rose is a blend of Chardonnay and Chenin 90 %, Pinot noir 10 % The grapes are entirely hand-picked and placed in crates of 350kg. They are gently pressed and fermented at controlled temperatures of 16°C, then aged for a minimum of 12 months. A frank, fresh attack accompanied by delicate bubbles, Subtle aromas of raspberry and small red berries in the mouth. Remarkable acidic balance and length giving an overall sensation of elegance.

Produced from 100% MerlotIn the heart of the Entre-deux-Mers region, between the Dordogne and Garonne rivers. The grapes manually harvested. The vinification follows the traditionnal method : first the juice is fermented at low temperatue to preserve the freshness of the flavour and aroma. Then when the wine is bottle, the second fermentation begins and lasts 11 months. Very expressive, composed of wild berries redcurrant, raspberry, well balanced and fruity.

The winemaker Pierre Jean Sauvion is responsible for all of Les Grands Chais de France wine production in the Loire Valley, however, his 2 main passions are Cremant and his beloved Muscadet. Made from 100% Cabernet Franc grown in the Anjou/Touraine area of the Loire Valley. After Fermentation in stainless steel at low temperature, the wine undergoes its second fermentation in bottle for a minimum of 12 moths. Aromas of red berries, raspberry, strawberry, soft creamy bubbles and a well balanced finish.