Domaine Wehrle - Élevé en Barriques Pinot Noir

Domaine WehrleÉlevé en Barriques Pinot Noir

The Élevé en Barriques Pinot Noir of Domaine Wehrle is a red wine from the region of Alsace.
This wine generally goes well with poultry, veal or game (deer, venison).

Details and technical informations about Domaine Wehrle's Élevé en Barriques Pinot Noir.

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

Discover the grape variety: Pinot noir

Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.

Informations about the Domaine Wehrle

The winery offers 0 different wines.
It is in the top 566 of the best estates in the region
It is located in Alsace

The Domaine Wehrle is one of wineries to follow in Alsace.. It offers 26 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace

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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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