Saar Crémant - Brût
// 2017 Vintage-Crémant with herbal-stony notes
Champagne-method: 52 month yeast aging
39,33 € / l
incl. 19% VAT plus shipping costs
7 in stock
Since 1984, we have been producing our Riesling sparkling wine in the cellar of the historic Joh. Förster winery in Trier-Süd. Below this Art Nouveau building, there is an extensive multi-story cellar. Those rooms are ideal for maturing sparkling wine using the Champagne method. Second fermentation in bottle and riddling by hand. The sparkling wines from Lauer mature at 8 to 10 degrees Celsius in dark-vaulted rooms for over 52 months before they are disgorged.