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Crémant Bestheim, from vine to store
In the heart of Alsace, our Crémant d'Alsace AOC is born from a vineyard nestled against the Vosges mountains, a specific terroir, and masterful winemaking expertise. From the vine to the harvest, from traditional methods to aging on slats, each step shapes a sparkling wine with fine bubbles, straight and luminous. Here, we take you from the vineyard to the Bennwihr boutique: the journey of a Bestheim Crémant, designed for moments of sharing.
What makes Crémant d'Alsace AOC unique?
Crémant d'Alsace AOC is a sparkling wine produced in Alsace using traditional methods: secondary fermentation in the bottle followed by aging on racks to refine the bubbles.
The specifications guarantee the origin and practices: manual harvesting, secondary fermentation in the bottle, at least 9 months on racks (and ~12 months between bottling and release).
In the glass: fine bubbles, crisp freshness, precise fruit, the expression of a style with a controlled origin.
Discover the 6-step production process for Crémant Bestheim. An odyssey of expertise and passion awaits you.
1. Vines & terroir of Alsace: the origin of Crémant under the Vosges
Beneath the protective relief of the Vosges mountains, our Alsace vineyards enjoy a semi-continental climate: sunny days and cool nights. Careful exposure, controlled yields, varied soils (limestone, sandstone, marl-limestone): everything contributes to healthy grapes and a natural freshness that is ideal for a crisp and precise sparkling wine.
In terms of grapes, Crémant d'Alsace is produced with different grape varieties, each of which is unique. Pinot Blanc gives Crémant its delicacy and balance; Chardonnay brings tension and purity; Auxerrois can add a touch of roundness. For Crémant rosé, we select our finest Pinot Noir plots.
2. Harvesting in Alsace: manual selection of grapes
For Crémant d'Alsace AOC, manual harvesting is mandatory. This allows the finest grapes to be selected and the whole bunches to be preserved for precise pressing. From the outset, the vine and the human hand work together to preserve freshness and finesse.
3. Traditional vinification in the cellar: the birth of Crémant d'Alsace
We use the traditional method:
- First fermentation in vats for clean base wines,
- Blending of grape varieties to define the style,
- Second fermentation in the bottle (secondary fermentation).
Riddling collects the sediment in the neck of the bottle; after disgorging, the bubbles become clearer and more precise.
4. Aging on slats: patience in the cellar
The appellation requires a minimum of 9 months on slats and approximately 12 months between bottling and sale. At Bestheim, we go even further: our Crémants generally spend more than 18 months in the cellar. This time on lees allows the yeast to autolyse: the aromas gain in complexity (brioche finesse), the texture becomes silkier and the mousse finer.
Our Crémant Grand Prestige vintage takes this process even further, with four years of aging on racks. Produced mainly from the limestone plateau of Strangenberg, it combines precision, length, and structure on the palate.
5. Disgorging & dosage: defining styles
After riddling, disgorging removes the sediment. Next comes the liqueur d'expédition, which determines the style through dosage: extra-brut, brut, demi-sec, etc. At Bestheim, Brut Premium (around 6 g/L) emphasizes freshness and balance, while a demi-sec Crémant d'Alsace has a more pronounced roundness. To help you make your choice, see also the differences between a brut and a demi-sec Crémant.
6. From the cellar to the shop in Bennwihr: Crémants d'Alsace ready to serve
Last step: packaging, shipping, and delivery to our stores ( Bennwihr, Westhalten, Kaysersberg) and partners. Our teams on site will guide you according to the occasion and style you are looking for.
To learn more, compare the profiles: Crémant d'Alsace vs Champagne: common method, distinct origins and styles.
Food and wine pairing with an AOC Crémant d'Alsace?
Whether served with a meal or as an aperitif, Crémant d’Alsace offers freshness and precision. Serve it at 7–9°C in a tulip glass, then match the style to the dish.
Extra-Brut is best enjoyed with oysters or sashimi, Brut goes well with any meal, Rosé enhances charcuterie and fruity dishes, Demi-sec accompanies foie gras or desserts, and Millésimé enhances the most refined dishes.
Would you like a more detailed overview of pairings by style and dish? Find our advice and recommendations on food and Crémant d'Alsace pairings.
Are all Bestheim Crémants d'Alsace AOC?
All carry the Crémant d'Alsace AOC appellation: Appellation d'Origine Contrôlée, traditional method, manual harvesting, aging on slats in accordance with specifications.
How do I choose my Crémant d'Alsace?
Match it to the occasion and your taste: extra-brut for iodine and tension, brut for versatility at the table, rosé for fruit, demi-sec for sweet and savory dishes or dessert, vintage to mark a special occasion. Serve at 40–48°F. For more details, see our recommendations for choosing a Crémant d'Alsace based on essential criteria.
What is the difference between a "classic" Crémant and a Crémant d'Alsace AOC?
The origin and style. The term "Crémant" exists in several French regions; Crémant d'Alsace AOC comes exclusively from Alsace, with its grape varieties and freshness profile. Same traditional method, distinct appellations and terroirs.
