Domaine Heywang - Jean et Hubert HeywangKlevener de Heiligenstein Lieu-dit Schwendehiesel
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Klevener de Heiligenstein Lieu-dit Schwendehiesel of Domaine Heywang - Jean et Hubert Heywang in the region of Alsace often reveals types of flavors of apples, earth or tree fruit.
Details and technical informations about Domaine Heywang - Jean et Hubert Heywang's Klevener de Heiligenstein Lieu-dit Schwendehiesel.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Klevener de Heiligenstein Lieu-dit Schwendehiesel from Domaine Heywang - Jean et Hubert Heywang are 2013, 2016
Informations about the Domaine Heywang - Jean et Hubert Heywang
The Domaine Heywang - Jean et Hubert Heywang is one of of the world's greatest estates. It offers 18 wines for sale in the of Alsace to come and discover on site or to buy online.
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: Broker
In the past, he was a sort of fraud control agent who had to watch over the quality of merchant wines (he could carry a sword!). His function has evolved towards expertise (it was the brokers who established the famous 1855 classification in Bordeaux) and today he puts the producer in contact with the merchant.
