Dopff au Moulin Cremant d’Alsace Cuvee Julien Brut

HISTORY

As early as 1900, Julien DOPFF trained in Champagne and returned to his native Alsace region to use the technique with the grapes from his own vineyards. He is considered the pioneer of quality sparkling wines in Alsace.  Under the guidance of Pierre DOPFF, the appellation Crémant d'Alsace was created on August 26 1976. It laid down a very rigorous standard area of the Alsace Appellation DOPFF "Au Moulin". CUVEE JULIEN Brut Blanc de Blancs is made exclusively from grapes grown around Riquewihr and the Hardt of Colmar. The vineyards selected are on well drained light sandy soil, with a capacity to ripen early and to be picked early in order to preserve the fresh character of the grapes.

VINIFICATION

50% PINOT BLANC and 50% PINOT AUXERROIS.  

Pressing: The grapes are carefully hand picked. At the press house the whole, uncrushed grapes are placed directly into pneumatic presses. Pressing is limited to give 100 litres of juice from 150kg of grapes (compared with 130kg of grapes for the still Alsace wines) The first fermentation takes place in temperature controlled stainless steel tanks. The rest of the winemaking process follows the traditional method. The second fermentation takes place in the bottle. Remuage or riddling is made on computer programmed gyropalettes. The removal of the yeast sediment is done after 18 months.

CHARACTER

Appearance: pale straw in colour with a steady stream of pinpoint bubbles

Taste : dry, full-bodied, elegant sparkling wine with good length and weight

Alc./vol. : 12% Acidity: 5.3g/l (sulf); 8.15 g/l(tart.) Residual Sugar: 7 g/l

Best before : 1 to 5 years