Crémant d'Alsace Brut AOP Cuvée Spéciale 1904 Arthur Metz

What kind of wine is it

Crémant d’Alsace Brut Cuvée Spéciale 1904 by Arthur Metz is a French sparkling wine made from Pinot Blanc. Produced using the Traditional Method, it undergoes a second fermentation in the bottle and ages on the lees for a minimum of 9 months. This process produces a fine and persistent perlage, offering a fresh and creamy profile and a balanced structure, perfect for immediate enjoyment and for those seeking a subtle and approachable style.

Where it comes from

This wine is born in Alsace, a region renowned for its diverse terroirs. The Pinot Blanc vineyards are found on slopes between 200 and 300 meters on soils rich in limestone marl and marly sand. The continental climate with marked temperature shifts favors the aromatic freshness and supports bright acidity. Arthur Metz, active since 1904, plays a key role in enhancing the local wine scene and chooses practices that highlight the minerality of these soils.

How it is produced

Production begins with manual harvesting of the grapes and gentle pressing. Fermentation takes place in stainless steel tanks at controlled temperatures to preserve varietal aromas. After blending, the wine is bottled for the second fermentation according to the Traditional Method. Aging on the lees lasts at least 9 months, enriching the wine with aromatic notes and a creamy texture. Disgorgement and addition of the dosage complete the process and define the final profile.

Tasting notes

It appears a straw yellow color with a very fine and persistent perlage. The nose reveals citrus aromas like grapefruit and lemon, along with Golden apple and delicate notes of brioche and biscuit. On the palate it is creamy and enveloping, with lively acidity, notes of pear and apple, and a slightly toasted finish. The silky texture and mineral persistence invite another sip.

Food pairings

Ideal as an aperitif, it pairs well with seafood starters like linguine with clams or saffron risotto with prawns. In Alsace, it accompanies tarte flambée and, in France, fresh oysters and gratinéed Coquille Saint-Jacques. Its freshness and creaminess also suit shellfish and baked fish dishes, as well as the traditional choucroute garnie.

When to serve it

This Crémant d’Alsace is best enjoyed young, preferably within three years of disgorgement, to maintain the balance between freshness and yeast aromas. The ideal serving temperature is between 6°C and 8°C, in flute or sparkling wine glasses. While it is not designed for long aging, its structure and acidity allow for good evolution in the cellar for up to five years.