Winery Clement Weck & Fils - Crémant d'Alsace Brut

Winery Clement Weck & FilsCrémant d'Alsace Brut

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Crémant d'Alsace Brut of Winery Clement Weck & Fils is a sparkling wine from the region of Crémant d'Alsace of Alsace.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.

Taste structure of the Crémant d'Alsace Brut from the Winery Clement Weck & Fils

Light
Bold
Soft
Acidic
Gentle
Fizzy

In the mouth the Crémant d'Alsace Brut of Winery Clement Weck & Fils in the region of Alsace is a powerful with a nice vivacity and a fine and pleasant bubble.

Details and technical informations about Winery Clement Weck & Fils's Crémant d'Alsace Brut.

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

Discover the grape variety: Bourboulenc

Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.

Last vintages of this wine

Crémant d'Alsace Brut - 0
In the top 100 of of Crémant d'Alsace wines
Average rating: 411110

The best vintages of Crémant d'Alsace Brut from Winery Clement Weck & Fils are 0

Informations about the Winery Clement Weck & Fils

The winery offers 50 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Crémant d'Alsace in the region of Alsace

The Winery Clement Weck & Fils is one of of the world's greatest estates. It offers 44 wines for sale in the of Crémant d'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 7500 of of Crémant d'Alsace wines
In the top 35000 of sparkling wines
In the top 450000 wines of the world

The wine region of Crémant d'Alsace

Crémant d'Alsace is the appellation for white and rosé Sparkling wines from the Alsace wine region in northeastern France. Introduced in August 1976, the appellation now accounts for about a quarter of the region's production, or about 45 million bottles per year, up from 31 million in 2009. Outside of Champagne (240km to the west), it is the dominant French sparkling wine appellation, with more than half of all crémant production. The cooperatives are the most important players, with Wolfberger alone producing 6 to 7 million bottles.


The wine region of Alsace

Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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