Winery Koeberlé Kreyer - Les Ultimes Auxerrois

Winery Koeberlé KreyerLes Ultimes Auxerrois

The Les Ultimes Auxerrois of Winery Koeberlé Kreyer is a white wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Koeberlé Kreyer's Les Ultimes Auxerrois.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Auxerrois

Rich, round whites with tender mouth and moderate acidity, featuring aromas of ripe yellow fruits, white flowers, subtle honey, fresh almond and brioche notes. Often blended with Pinot Blanc in Alsace (cuvées labelled "Pinot Blanc" often contain a good proportion) and a pillar of Crémant d'Alsace. Also in French and Luxembourgish Moselle, Côtes-de-Toul and Baden. Lorraine grape, a Pinot Noir × Gouais Blanc cross, half-sibling of Chardonnay.

Informations about the Winery Koeberlé Kreyer

The winery offers 34 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Alsace

The Winery Koeberlé Kreyer is one of of the world's great estates. It offers 35 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace
In the top 150000 of of France wines
In the top 15000 of of Alsace wines
In the top 200000 of white wines
In the top 550000 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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