Winery Ch. Wantz - Klevener de Heiligenstein

Winery Ch. WantzKlevener de Heiligenstein

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Klevener de Heiligenstein of Winery Ch. Wantz is a red wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Ch. Wantz's Klevener de Heiligenstein.

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

Discover the grape variety: Verdelho rouge

Light, fruity reds best drunk young, with a clear ruby colour, silky tannins and an airy palate with fresh acidity. Subtle signature aromas of red fruits (cherry, raspberry) and floral notes. Atlantic heritage profile. Now rare, it survives on small plots in Madeira and reflects the island's historic grape diversity. A black-skinned mutation of the white Verdelho, a traditional Portuguese variety from Madeira.

Informations about the Winery Ch. Wantz

The winery offers 42 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Alsace

The Winery Ch. Wantz is one of of the world's great estates. It offers 41 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 150000 of of France wines
In the top 9000 of of Alsace wines
In the top 300000 of red wines
In the top 500000 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: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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