Domaine Valentin Zusslin, Crémant D'Alsace Clos Liebenberg 30 to 60 bottles The natural yeasts tend to

The natural yeasts tend to make the wines more uniform and emphasise the characteristics of the terroir

almost citrus-fresh black and red fruit with a touch of spice towards the finish

the wine appears to have a sweeter

and from one single vintage

For the process water used at Yamazaki Distillery

Domaine Valentin Zusslin, Crémant D'Alsace Clos Liebenberg 30 to 60 bottles The natural yeasts tend toThis Crmant dAlsace is a blend of Pinot Auxerrois, Chardonnay and Pinot Gris, mostly from the Clos Liebenberg (calcium rich clay soils with sandstone). This Clos is separate from the rest of the vineyard, allowing total biodynamic and biodiverse practices. Sheep in winter, bees in summer, most parcels are worked with the domains horses. No sulphites or additives are used so the wine can express itself naturally. Wines are aged for 15 to 18 months in