Winery Clément Klur - Langue ô Chat Passage

Winery Clément KlurLangue ô Chat Passage

The Langue ô Chat Passage of Winery Clément Klur is a white wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Clément Klur's Langue ô Chat Passage.

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

Discover the grape variety: Muresconu

Muresconu noir is a grape variety that originated in France (Corsica). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Clément Klur

The winery offers 40 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Alsace
Find the Winery Clément Klur on Facebook and on Twitter

The Winery Clément Klur is one of of the world's great estates. It offers 36 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 200000 of of France wines
In the top 15000 of of Alsace wines
In the top 200000 of white wines
In the top 700000 wines of the world

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: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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