Petershof- Saar blanc de noir Crémant brut 2018

The beginning of our crémant dates back to before Weinmanufakt Petershof was founded in the fall of 2018. How does it work? At the time, Peter ran the Willems-Willems winery in Oberemmel (schiefer-trifft-muschelkalk.de) and Nelly, a crémant enthusiast, provided the idea for the project. We tackled the project in collaboration with Jürgen and Carolin Hofmann, the owners of Willems-Willems. We carefully picked the Pinot Noir grapes by hand and pressed whole grapes. Peter spontaneously fermented the easily explained must to 50% each in old barrique and stainless steel tanks. In the spring of 2019, both batches were merged again and bottled for traditional bottle fermentation. After more than two years of yeast storage, Crémant was disgorged in May 2021. In the nose it smells of fresh bread, sourness and ripe red fruit. On the palate, the Crémanten surprises with almost spicy aromas and ripe tangerines.