Winery Rene Klein - Vendanges Tardives Gewürztraminer

Winery Rene KleinVendanges Tardives Gewürztraminer

The Vendanges Tardives Gewürztraminer of Winery Rene Klein is a white wine from the region of Alsace.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).

Details and technical informations about Winery Rene Klein's Vendanges Tardives Gewürztraminer.

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

Discover the grape variety: Gewurztraminer

Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Informations about the Winery Rene Klein

The winery offers 0 different wines.
It is in the top 7055 of the best estates in the region
It is located in Alsace

The Winery Rene Klein is one of wineries to follow in Alsace.. It offers 10 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace

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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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