When Francois Barmes was a young boy in Wettolsheim, he was a terror. Winemaking towns sleep early, but this gingerbread Alacien town just rolled over, away from the window, when Francois' motorcycle screeched home late at night. Young Barmes was not interested in the slow tedious work of his father's vines and winery. But in 1988, the town of Wettolsheim was shocked to learn that Francois Barmes had decided to make wine. While most thought this would improve their sleeping habits, few imagined Barmes would become one of the top winemakers in Alsace just a decade later.
During the 1990's many winemakers gave lip service to the principles of biodynamic viticulture but few seemed to really believe it. The practice involves a combination of strict organic farming, with special organic treatments conducted around cycles of the moon. But Barmes is one of France's most ardent practitioners of biodynamie and points to the almost spectacular combination of ripeness and acidity of his grapes as proof of the efficacy of his practices.
All of the Barmes wines speak to the unbelievable natural vibrancy and health of Francois' vineyards. They combine immense natural ripeness, tremendous acidity with the minerality of one of the world's greatest terroirs. The 2006 Domaine Barmes-Buecher Cremant d'Alsace is a methode champenoise blend of Chardonnay and Pinot Blanc. There is no sugar added in the making of Barmes Cremant. The natural ripeness of the grapes allows Francois to simply arrest fermentation at 11 percent, actually retaining a small amount of residual sugar to give the finished wine more roundness.
Enjoy this delightful sparkling wine as a aperitif, while cooking, or with grilled sausages.