About 80% of Alsatian wines are dry whites . They can be aromatic, fruity and floral, well characterized by their grape variety. These characteristics are reinforced by the fact that the ageing is not done in barriques/futs (barrels) , but generally in foudres (tuns), a large oval barrel which does not impart woody aromas due to its size and its age. Most of the wines are made from a single grape variety, with the exception of a few grands crus (Kaefferkopf or Altenberg for example), Crémant and Edelzwicker. Grape variety is frequently featured on the label,. Recognized in 1984, Alsace vendanges tardives (late harvest) and  selection des grains nobles (carefully selected grapes, affected by noble rot) are sweet wines made from overripe harvests and subject to very strict production conditions, including the sugar level of the grapes. There are also 51 grands crus in Alsace, corresponding to terroirs delimited according to geological and climatic criteria, and meeting strict production and development criteria (limited yields, manual harvesting, use of limited grape varieties). Finally, Alsace is the main producer of crémants in France.

  • Production: about 200 million bottles
  • 10% red
  • 65% white
  • 25% sparkling

12 Appellations of ALSACE

  • Alsace chasselas ou gutedel
  • Alsace edelzwicker
  • Alsace gewurztraminer
  • Alsace grand cru
  • Alsace klevener-de-heiligenstein
  • Alsace muscat
  • Alsace pinot blanc ou klevner
  • Alsace pinot gris
  • Alsace pinot noir
  • Alsace riesling
  • Alsace sylvaner
  • Crémant-d’alsace

Vineyard accomodation in ALSACE

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