Domaine Schneider - Schneider ThierryCuvée Thierry Crémant d'Alsace Brut
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This wine generally goes well with
The Cuvée Thierry Crémant d'Alsace Brut of the Domaine Schneider - Schneider Thierry is in the top 0 of wines of Crémant d'Alsace.
Details and technical informations about Domaine Schneider - Schneider Thierry's Cuvée Thierry Crémant d'Alsace Brut.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Informations about the Domaine Schneider - Schneider Thierry
The Domaine Schneider - Schneider Thierry is one of of the world's greatest estates. It offers 16 wines for sale in the of Crémant d'Alsace to come and discover on site or to buy online.
The wine region of Crémant d'Alsace
Crémant d'Alsace is the appellation for white and rosé Sparkling wines from the Alsace wine region in northeastern France. Introduced in August 1976, the appellation now accounts for about a quarter of the region's production, or about 45 million bottles per year, up from 31 million in 2009. Outside of Champagne (240km to the west), it is the dominant French sparkling wine appellation, with more than half of all crémant production. The cooperatives are the most important players, with Wolfberger alone producing 6 to 7 million bottles.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
