Winery Albert Strauss - Calamin

Winery Albert StraussCalamin

The Calamin of Winery Albert Strauss is a white wine from the region of Vaud.
This wine generally goes well with

Details and technical informations about Winery Albert Strauss's Calamin.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Chasselas

Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.

Informations about the Winery Albert Strauss

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Vaud

The Winery Albert Strauss is one of of the world's greatest estates. It offers 8 wines for sale in the of Vaud to come and discover on site or to buy online.

Top wine Vaud
In the top 20000 of of Switzerland wines
In the top 4000 of of Vaud wines
In the top 250000 of white wines
In the top 850000 wines of the world

The wine region of Vaud

Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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