Winery Marie et Cécile Albrecht-Bleger - Auxerrois

Winery Marie et Cécile Albrecht-BlegerAuxerrois

The Auxerrois of Winery Marie et Cécile Albrecht-Bleger is a white wine from the region of Alsace.
This wine generally goes well with

Details and technical informations about Winery Marie et Cécile Albrecht-Bleger's Auxerrois.

Grape varieties
Region/Great wine region
Country
Style of wine
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 Marie et Cécile Albrecht-Bleger

The winery offers 18 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Alsace

The Winery Marie et Cécile Albrecht-Bleger is one of of the world's great estates. It offers 18 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 200 of of Alsace wines
In the top 350000 of white 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: Terroir

Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.

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