The wine from the Heinrichshof winery

The Cremant brut of the Heinrichshof winery comes from Chardonnay grapes grown in the vineyards owned by the winery. We are talking about a classic method bubble that rests in the bottle for 24 months, a cremant with nothing to envy to the traditional French cremants.

We are in Germany and, more precisely, in Zeltingen in the central Moselle region, also considered the homeland of Riesling in Germany. Here, in 2014 the brother’s Peter and Ulrich Griebeler took over the family business and continued the production of wine, however giving more space to respect nature and practising integrated and sustainable cultivation.

THE WINEMAKING

The grape harvest is almost always manual, and the grapes are harvested only when they are perfectly ripe. After winemaking and refinement, the wine moves to the bottle for the second fermentation (classic method); the wine then rests for at least 24 months, and after disgorgement, it rests a few more months in the cellar before being placed on the market.g placed on the market.

Tasting the Cremant Brut

Straw yellow with a fine and persistent perlage; the aroma is delightful with hints of apple, which leave room for citrus notes to close with hints of bread crust. This Cremant brut is a very fresh wine on the palate, well structured with good sapidity and a long and bitter finish that makes you want to drink more.

FOOD PAIRINGS

Excellent as an aperitif, it goes very well with fish even raw. Try it with San Daniele raw ham.