HISTORY: Originating in Burgundy, Pinot Noir is considered the noblest of the red grape varieties. Historical sources record that it was brought to Switzerland by Duchess Marie of Burgundy in 1420, where it has flourished under various names to the present day. The grapes chosen come from typically Valaisan selections such as Pinot Noir à petits grains.
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Description
HISTORY
Originally from Burgundy, Pinot Noir is considered the noblest of the red grape varieties. Historical sources record that it was brought to Switzerland by Duchess Marie of Burgundy in 1420, where it has flourished under various names to the present day. The grapes chosen come from typically Valaisan selections such as Pinot Noir à petits grains.
VINIFICATION
The slow maceration of three to four weeks allows the tannins responsible for the colour and structure of this red wine to be gently extracted. An ageing period of six to eight months in vats during which the second fermentation takes place concludes the production of this speciality.
ROBE
Red with ruby hues.
NEZ
Full, open bouquet with pink and black fruit notes.
FLOAT
The aromas of red fruits and leather blossom on a harmonious palate structured by tannins that enhance the grape variety’s beautiful personality.
GASTRONOMIC Pairings
Ideal with red meats, game, poultry, cheeses and fondue bourguignonne.
Content: 75cL | Serving temperature: 14°C | Cellaring: 2 to 5 years | Appellation: AOC Valais
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