Gustave Lorentz is a family-owned estate based in the medieval village of Bergheim, at the foothills of Alsace's Vosges Mountains. Established in 1836, the domaine is today led by sixth-generation winemaker Georges Lorentz. Its organically certified vineyards, accredited by Ecocert since 2012, include holdings in the prestigious Grand Cru sites of Altenberg de Bergheim and Kanzlerberg. Alongside a distinguished range of Riesling, Pinot Gris and Gewurztraminer, Gustave Lorentz produces Crémants that are celebrated for their precision, freshness and outstanding value.

Grape Varietys: 44% Auxerrois, 18% Pinot Gris 16% Pinot Blanc, 12% Pinot Noir 9% Chardonnay, 1% Riesling

The Demi-Sec follows the same Champagne-style process as the Brut, but is built for softness and fruit. The grapes are picked healthy and pressed gently, and the base wine is fermented in tank. The blend leans on Alsace's Auxerrois and Pinot Blanc, with Pinot Gris, Pinot Noir, Chardonnay and a touch of Riesling adding aroma and freshness.

The second fermentation takes place in the bottle in cool cellars, followed by two years of ageing on the lees. The bottles are then riddled gradually from horizontal to vertical over four days, and the neck is frozen at disgorgement so the sediment can be expelled under natural pressure. The key difference comes at this final step: the liqueur d'expédition added before corking is strongly dosed, giving around 46 g/L of residual sugar. That sweetness is carefully balanced against the wine's acidity, which is how this Crémant stays fresh, tropical and lively rather than syrupy. Production is small, at around 2,000 bottles of the Demi-Sec cuvée.

Tasting Notes: Pale yellow with fine, persistent bubbles. The nose is floral and generous, with ripe tropical fruit led by mango and candied pineapple. The palate is supple and fruity, reminiscent of a freshly cut fruit salad, with a soft sweetness that rounds off the sparkle without making it heavy. A lively line of acidity keeps everything crunchy and fresh, so the wine stays gourmand and easy-drinking rather than cloying. It is a crowd-pleasing sparkling that is made to be served very cold, and it is just as happy in a glass of ice as it is in a flute.

Food Pairing: Serve between 6 and 8°C, and do not be shy about adding ice. The producer recommends it very cold over ice cubes in a large glass, which keeps the bubbles lively and the fruit expressive, and it makes a great base for a summer spritz or light cocktail. At the table it is a natural match for fruit tarts, pavlova with berries, fresh mango and other fruit-led desserts, and it is lovely with a lemon tart or a soft cheesecake. It also works as a refreshing aperitif, with fish dishes, and with mildly spiced Thai or Indian food, where the touch of sweetness soothes the heat. Soft, creamy cheeses and a salty charcuterie board are good partners too.

ANALYSIS: ALC 12.9% | TA 5.8g/L |  RS 46g/L - Two years on the lees in bottle