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. Produced from 60-year-old vines with yields limited to 500g/m2, the grapes come from typically Valaisan selections such as Pinot Noir à petits grains.
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Description
Additional information
Originally from Burgundy, Pinot Noir is considered to be 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. Sourced from 60-year-old vines with yields limited to 500g/m2, the grapes are made 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 occurs concludes this speciality’s production.
Robe
Deep red.
Nose
Notes of blackcurrant, strawberry and prune characterise the subtle, fruity bouquet.
Mouth
The red fruit aromas reveal a harmonious palate structured by melted tannins worthy of the grape variety’s reputation for nobility.
Gastronomic pairings
Pinot Noir is a beautiful accompaniment to refined dishes such as tournedos, Chateaubriand, sweetbreads or poultry with mushrooms.
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