The slow maceration of three to four weeks allows for the gentle extraction of the tannins responsible for the colour and structure of this red wine. Ageing for six to eight months in vats, during which the second fermentation occurs, concludes this speciality’s production.
ROBE
Violet, deep black
NEZ
Earthy, coffee, truffle
FOOT
Round, powerful, ample, mellow, and warm, the finish is supported by powerful, melted tannins.
GASTRONOMIC MATCHING
The Rouge de Biollaz is the perfect accompaniment to fillet of beef, rib of beef, lamb, wild boar, game, tartare, fondue bourguignonne and cheese platters.
Content: 75cL | Serving temperature: 12°-14°C | Cellaring: 5 to 10 years | Appellation: AOC Valais
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