Domaine Bott Geyl : Absolu Grande Cuvée 256 Extra-Brut

Tasting advice for the Absolu Grande Cuvée 256 Extra-Brut by Bott Geyl

Tasting

Colour
Pale gold, highly brilliant, animated by fine and persistent bubbles, although discreet.

Nose
The nose expresses a beautiful complexity and a great delicacy, mixing notes of almond, brioche and citrus zest.

Palate
In the mouth, this crémant stands out for its purity and vinosity, revealing roasted flavours and a touch of marzipan, supported by nuances of citrus. Its texture is light, elegant and persistent.

Food and wine pairings

This crémant is ideally suited to refined dishes such as salmon tartare, smoked salmon, grilled prawns, or even pan-seared scallops.

Service

To be served between 8 and 9 °C to appreciate all its subtlety.

Storage

This cuvée can be kept for about 10 to 15 years in the cellar.

An exceptionally fine Alsace crémant signed Bott Geyl

The property

The Bott Geyl estate, located in Beblenheim in Alsace, is recognised for its commitment to organic and biodynamic agriculture. The property makes it a point of honour to respect the specificities of the Alsatian terroirs, cultivating its plots according to sustainable and environmentally friendly practices. The crémants and wines of the Bott Geyl estate reflect this demand for quality, combining purity and finesse, to best express the potential of the region's soils.

The vineyard

The vineyard from which the Absolu Grande Cuvée 256 Extra-Brut originates extends over marl-limestone terroirs spread over three Alsatian communes: Beblenheim, Zellenberg and Riquewihr. The vines are grown organically, with a majority of plots in biodynamics, except for a few new plots which remain in organic conversion.

Vinification and ageing

The vinification of this Alsace crémant takes place with the utmost respect for the grape, with manual harvesting and whole bunch pressing for six hours. The juices are carefully selected, then undergo a static cold settling for 24 hours. The alcoholic fermentation, spread over 2 to 3 months, is carried out for each of the 3 vintages of the blend. After various ageing in barrel and vat (2015 in barrels, 2016 in vat and 2012 in vats and small pieces). The effervescence takes place in the bottle over a period of 10 weeks before ageing on slats for more than 80 months before disgorging without dosage.

Blend

While the estate's grape variety is composed of chardonnay, pinot blanc and pinot noir, the blend of this cuvée is 50% from the 2016 vintage, 30% from the 2015 vintage and 20% from the 2012 vintage.