Cremant d'Alsace is the happy result of an alliance between Alsace grape varieties and the traditional method which brings its gentle effervescence to pinot blanc. After the traditional fermentation in a barrel, it is in the bottle itself that, thanks to a secondary fermentation, the "prise de mousse" takes place. This natural phenomenon requires careful and patient attention to each bottle. During the ageing period "sur lattes", the bottles are rotated daily, manually, gradually from the horizontal to the vertical position, in order that the sediment will accumulate in the neck of the bottle, to await removal. At the time of "dégorgement", the neck of the bottle is frozen and, enclosed in ice, the sediment is ejected by natural pressure.