Winery Krier Frères - Classic Cuvée Brut

Winery Krier FrèresClassic Cuvée Brut

The Classic Cuvée Brut of Winery Krier Frères is a wine from the region of Moselle.
This wine generally goes well with
The Classic Cuvée Brut of the Winery Krier Frères is in the top 0 of wines of Moselle.

Details and technical informations about Winery Krier Frères's Classic Cuvée Brut.

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

Discover the grape variety: Kéknyelű

Mineral and structured whites for ageing, with a golden colour, a taut palate with high acidity, and signature aromas of white flowers (acacia), citrus (lemon, grapefruit), flint and typified volcanic notes. Prestigious and exclusive profile. Star of Badacsony, grown almost exclusively on the volcanic slopes of Mount Badacsony above Lake Balaton; a Hungarian patrimonial jewel. Native Hungarian white variety from the Balaton region.

Informations about the Winery Krier Frères

The winery offers 53 different wines.
Its wines get an average rating of 3.7.
It is in the top 35 of the best estates in the region
It is located in Moselle

The Winery Krier Frères is one of of the world's great estates. It offers 41 wines for sale in the of Moselle to come and discover on site or to buy online.

Top wine Moselle
In the top 2000 of of Luxembourg wines
In the top 1500 of of Moselle wines
In the top 90000 of wines
In the top 1000000 wines of the world

The wine region of Moselle

World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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