Winery Armand Scherer - Le Fruit Pinot Gris

Winery Armand SchererLe Fruit Pinot Gris

The Le Fruit Pinot Gris of Winery Armand Scherer is a wine from the region of Alsace.
This wine generally goes well with
The Le Fruit Pinot Gris of the Winery Armand Scherer is in the top 0 of wines of Alsace.

Details and technical informations about Winery Armand Scherer's Le Fruit Pinot Gris.

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

Discover the grape variety: Pascal Blanc

Supple, low-acid whites with a pale golden robe and an ample palate, with discreet signature aromas of white fruit (apple, pear) and light floral notes. Confidential heritage profile. Almost extinct, preserved in the Domaine de Vassal collections (INRAE), bearing witness to the ampelographic richness of pre-phylloxera Provence. Autochthonous Provençal white variety, once grown in the Var and Bouches-du-Rhône.

Informations about the Winery Armand Scherer

The winery offers 16 different wines.
Its wines get an average rating of 3.4.
It is in the top 15 of the best estates in the region
It is located in Alsace

The Winery Armand Scherer is one of of the world's great estates. It offers 14 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 350000 of of France wines
In the top 25000 of of Alsace wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Alsace

Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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