Domaine Wehrle - Aróme Muscat

Domaine WehrleAróme Muscat

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Aróme Muscat of Domaine Wehrle is a white wine from the region of Alsace.
This wine generally goes well with spicy food and sweet desserts.

Details and technical informations about Domaine Wehrle's Aróme Muscat.

Winemaker
Laurent Wehrle
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Riminèse

Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the group of ancient varieties that have virtually disappeared from commercial production. A rare white grape variety, poorly documented, grown in negligible quantities.

Informations about the Domaine Wehrle

The winery offers 30 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Alsace

The Domaine Wehrle is one of of the world's greatest estates. It offers 33 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 70000 of of France wines
In the top 4000 of of Alsace wines
In the top 70000 of white wines
In the top 300000 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: Passerillage

Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.

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