NV Albert Mann Cremant d'Alsace

Cremant is curious thing. There are strict rules about it which boil down to the following - manual harvesting, whole bunch pressing and a minimum of nine months on lees. Stylistically, they can only be made as a methode champenoise (Champagne style), even though the grapes can vary. Only nine regions are permitted to make cremant - Alsace being one of them. In fact, more than half of all cremant comes from this one region.

This is a a wine defined be delicacy and freshness. The colour is a pale gold and there is a fine mousse, which gives a soft creaminess to the palate. The flavours are finely tuned, with underripe peach and nectarine, melon and white cherry. It's tight and lean, with a great texture. Mouthwateringly refreshing with a more-ish finish - what's not to love here?