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Pierre Sparr Cremant d'Alsace Marquis de Perlade Blanc de Blancs Brut 750ml  
Sku: 1032936*
At Sigolsheim, in the heart of Alsace’s Haut-Rhin, Maison Pierre Sparr follows a 300 year old tradition of winemaking that began during the reign of King Louis XIV. Since 1680, the fa ...more
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Product Information
Country: France
Region: Alsace
Sub-Region: Cremant D`Alsace
Grape Varietal: Chardonnay
Type: Sparkling
26% discount on 12 bottles for $151.20 Buy a case of Pierre Sparr Cremant d'Alsace Marquis de Perlade Blanc de Blancs Brut

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Pale yellow with fine bubbles. Nose of white almond, kiwi and strawberry, with a trace of white flower. Opens with notes of hazelnut, peach and baked bread. Well balanced and harmonious in the mouth, with fruity acidity and spicy notes of pistachio on the long finish.

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At Sigolsheim, in the heart of Alsace’s Haut-Rhin, Maison Pierre Sparr follows a 300 year old tradition of winemaking that began during the reign of King Louis XIV. Since 1680, the family’s passion for viticulture and winemaking has passed from one generation to the next. Today Pierre Sparr owns 37 acres of vineyards in Sigolsheim and sources fruit from another 370 acres owned by established growers who adhere to the family’s high standards of viticulture. Avoiding chemical fertilizers and pesticides, limiting yields and harvesting by hand, all help give full expression to the individual terroir found in each of its wines. Growing on the foothills of the Vosges Mountains and on the Rhine River valley floor, the vineyards benefit from a dry climate and excellent sun exposure, ensuring the long, slow maturation of the grapes. A mosaic of terroirs exists, varying with the slope and the alluvial soils of the valley. The vines grow tall, with foliage that spreads wider than in any other region in France. Upon arrival at the winery after harvest, the fruit is cooled to provide immediate protection against oxidation. The whole fruit clusters are pressed immediately. Fermentations proceed at a slow pace, generally taking approximately six weeks. The musts remain on the lees, stirred weekly, without racking, under controlled low temperatures until the vintage attains the desired richness and texture.
Technical notes
Melon de Bourgogne, Chardonnay, Ugni Blanc and Pinot Blanc, fermented in temperature-controlled, stainless steel vats, the varieties are blended and bottled after six months, with yeast added to launch the second fermentation. After a minimum of 12 months on the lees the dosage is added.

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