Winery Alexis Hudon - Clac!

Winery Alexis HudonClac!

The Clac! of Winery Alexis Hudon is a wine from the region of Vin de France.
This wine generally goes well with
The Clac! of the Winery Alexis Hudon is in the top 0 of wines of Vin de France.

Details and technical informations about Winery Alexis Hudon's Clac!.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Riesling italien

We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.

Last vintages of this wine

Clac! - 0
In the top 0 of of Vin de France wines
Average rating: 4.111110

The best vintages of Clac! from Winery Alexis Hudon are 0

Informations about the Winery Alexis Hudon

The winery offers 10 different wines.
Its wines get an average rating of 4.1.
It is in the top 5 of the best estates in the region
It is located in Vin de France

The Winery Alexis Hudon is one of of the world's greatest estates. It offers 7 wines for sale in the of Vin de France to come and discover on site or to buy online.

Top wine Vin de France
In the top 60000 of of France wines
In the top 900 of of Vin de France wines
In the top 60000 of wines
In the top 250000 wines of the world

The wine region of Vin de France

Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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