Making CREMANT D’ALSACE requires very strict conditions of production and continuous care. The grapes are picked healthy (without any trace of rot) carefully set down in the press in the respect of the rules identical to the “Méthode Champenoise”. After the traditional fermentation “Vin de Base” in tanks, it is in the bottle itself that the second fermentation “Prise de mousse” takes place in cool cellars. This natural phenomenon requires careful and patient attention to each bottle. After the two years aging period “Sur lattes” the bottles are rotated during 4 days, gradually from the horizontal to the vertical position, in order for the yeast deposit to accumulate in the neck of the bottle. At the time of “dégorgement”, the neck of the bottle is frozen and, enclosed in ice, the sediment is ejected by natural pressure and the bottle is corked and wired, adding an unsweetened “liqueur d’expedition”. The balance and freshness of Gustave Lorentz Crémant d’Alsace Brut comes from the subtle match of three grape varieties.