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Charles Sparr Cremant d'Alsace Brut Rose

Rosé Sparkling Wine from Alsace, France
    0% ABV
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    Winemaker Notes

    The Cremant Rose brut shines in a bright salmon colour, with fine sparkles bubbling in the glass. The first aromas remember lemon peel, strawberry jam and white pepper, together with crispy mineral notes. After a while, the wine opens up to an aromatic of apricots and strawberries. On the palate overall pleasant and harmonious balanced between strong body, extract and fresh fruit-acid, which is well supported by a tasty hint soft tannins.

    Critical Acclaim

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    Charles Sparr

    Charles Sparr

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    Charles Sparr, France - Other regions
    Since 1680, the Sparr Family has been writing the story of Alsace wines. Passionate wine growers, generation after generation has perpetuated the passion for working the land and creating wine. Charles Sparr is the 12th generation in this long tradition. The wines of Charles Sparr give voice to the grape variety,the soils and the vintage they are grown. The vineyard variously expresses itself each year, according to its location, its microclimate and the care of the wine grower, in order to give birth to each new vintage. Charles Sparr III set up the new operations centre in Riquewihr, in order to develop, along with his famous father Pierre, which in 2008 saw the first vintage released. In the heart of the Alsace Vineyards, the focus is on representing the emblematic soils of the family’s wine production.
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    With its fairytale aesthetic, Germanic influence and strong emphasis on white wines, Alsace is one of France’s most unique viticultural regions. This hotly contested stretch of land running north to south on France’s northeastern border has spent much of its existence as German territory. Nestled in the rain shadow of the Vosges mountains, it is one of the driest regions of France but enjoys a long and cool growing season. Autumn humidity facilitates the development of “noble rot” for the production of late-picked sweet wines, Vendange Tardive and Sélection de Grains Nobles.

    The best wines of Alsace can be described as aromatic and honeyed, even when completely dry. The region’s “noble” varieties, the only ones permitted within Alsace’s 51 Grands Crus vineyards, are Riesling, Gewurztraminer, Muscat, and Pinot Gris.

    Riesling is Alsace’s main specialty. In its youth, Alsatian Riesling is dry, fresh and floral, but develops complex mineral and flint character with age. Gewurztraminer is known for its signature spice and lychee aromatics, and is often utilized for late harvest wines. Pinot Gris is prized for its combination of crisp acidity and savory spice as well as ripe stone fruit flavors. Muscat, vinified dry, tastes of ripe green grapes and fresh rose petal.

    Other varieties grown here include Pinot Blanc, Auxerrois, Chasselas, Sylvaner and Pinot Noir—the only red grape permitted in Alsace and mainly used for sparkling rosé known as Crémant d’Alsace. Most Alsatian wines are single-varietal bottlings and unlike other French regions, are also labeled with the variety name.

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    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.

    Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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