Alice Hartmann Crémant Brut comes from the renowned Domaine Alice Hartmann winery, located on the Moselle River in Luxembourg. The winery owns some of the most traditional Riesling vineyards in Luxembourg — on steeply sloping terraces and calcareous soil, which produces grapes with high concentration.
The Crémant is made using the classic sparkling method (second fermentation in the bottle, “méthode traditionnelle”), and is composed of several grape varieties to create complexity and balance.
Aroma
In the glass, Alice Hartmann Crémant Brut unfolds with an elegant, golden color and fine, persistent bubbles.
The nose is complex and inviting — with notes of fresh butter, nuts, vanilla and honey, as well as subtle spicy notes and herbs. There are also hints of brioche or freshly baked bread, which are evidence of the wines' aging and traditional yeast contact.
Taste
At first sip, the wine is experienced as a harmony of freshness, fullness and finesse. The taste offers fruity elements such as ripe pear and apple, combined with brioche and bread notes from the bottle fermentation. The minerality and fine acidity contribute freshness and structure, while the aftertaste is elegant, creamy and with good length.
The balance between grape varieties and traditional methods means that Bruten functions both as a lively aperitif and as a well-balanced companion to slightly lighter dishes.
Product information:
- Name: Alice Hartmann Crémant Brut
- Producer: Domaine Alice Hartmann
- Country/Region: Moselle River, Luxembourg
- Type: Crémant / sparkling wine (Brut)
- Grapes: Riesling, Chardonnay, Pinot Noir
- Alcohol: 13% ABV
- Volume: 75 cl
- Serving temperature: 8–10 °C
About the product
How is the wine best enjoyed — what does it go with?
It is excellent as an aperitif, but also goes well with fish, shellfish, sushi, light dishes, poultry or mild cheeses. Served at approx. 8–10 °C.
Where is Alice Hartmann Crémant Brut produced?
The wine comes from vineyards at Wormeldange on the Moselle River in Luxembourg. The fields are often terraced on steep slopes with limestone and stony soil, which gives grapes with high concentration and character.
How long and how is it stored?
The wine is aged for at least 22 months before release. Under “méthode traditionnelle” this means that it undergoes a second fermentation in the bottle – and matures on the lees (“sur latte”) for a period that gives complexity, fine bubbles and good balance.
