Alice Hartmann Crémant Brut

Alice Hartmann Crémant Brut comes from the renowned winery Domaine Alice Hartmann, located on the Moselle River in Luxembourg. The winery owns some of the most traditional Riesling vineyards in Luxembourg — on steeply sloped terraces with calcareous soil, which yields grapes with high concentration.

The Crémant is made using the classic sparkling method (second fermentation in the bottle, “méthode traditionnelle”), and is a blend of several grape varieties to create complexity and balance.

Aroma

In the glass, Alice Hartmann Crémant Brut unfolds with an elegant, golden colour and fine, persistent bubbles.

The nose is complex and inviting — with notes of fresh butter, nuts, vanilla, and honey, as well as subtle spicy tones and herbs. Aromas of brioche or freshly baked bread can also be detected, which attest to the wine's ageing and traditional yeast contact.

Taste

On the first sip, the wine is a harmony of freshness, body, and finesse. The taste offers fruity elements like 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 finish is elegant, creamy, and has good length.

The balance between grape varieties and traditional methods makes this Brut work both as a lively aperitif and as a well-balanced companion to 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 pair with?
It is excellent as an aperitif, but also pairs well with fish, shellfish, sushi, light dishes, poultry, or mild cheeses. Serve at approx. 8–10 °C.

Where is Alice Hartmann Crémant Brut produced?
The wine comes from vineyards near Wormeldange on the Moselle River in Luxembourg. The vineyards are often terraces on steep slopes with calcareous and stony soil, which yields grapes with high concentration and character.

How long and how is it aged?
The wine is aged for at least 22 months before release. Under the “méthode traditionnelle”, this means it undergoes a second fermentation in the bottle – and matures on its lees (“sur latte”) for a period that provides complexity, fine bubbles, and good balance.