Winery Dominique Boehler - Cuvée Antoine Auxerrois

Winery Dominique BoehlerCuvée Antoine Auxerrois

The Cuvée Antoine Auxerrois of Winery Dominique Boehler is a wine from the region of Alsace.
This wine generally goes well with
The Cuvée Antoine Auxerrois of the Winery Dominique Boehler is in the top 0 of wines of Alsace.

Details and technical informations about Winery Dominique Boehler's Cuvée Antoine Auxerrois.

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

Discover the grape variety: Olivette noire

Table grape with long clusters and oblong (olive-shaped) blue-violet berries with thin skin and crisp, sweet fresh flesh. Grown mainly in the Mediterranean for fresh consumption, prized for its attractive appearance and sweet taste; a traditional grape popular at market stalls and in supermarkets. French black table grape variety grown for fresh consumption.

Informations about the Winery Dominique Boehler

The winery offers 22 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Alsace

The Winery Dominique Boehler is one of of the world's great estates. It offers 15 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 300000 of of France wines
In the top 20000 of of Alsace wines
In the top 350000 of wines
In the top 1500000 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: Rafle (taste of)

A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.

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