Pinot noir

Originating in Bordeaux, the Pinot Noir is deemed the most noble of all red grape cultivars. Historical sources indicate that it was brought into Switzerland by Duchess Marie de Bourgogne in 1420, where it has flourished under different denominations up to the present day. Stemming from vines aged 60 and above, with a yield limited to 500g/m2, the grapes are the offspring of typically Valaisanne varieties like small berry Pinot Noir.

Vinification

Slow maceration over three to four weeks enables the soft extraction of the tannins responsable for the colour and structure of red wine. Six to eight months ageing in vats during which the second fermentation takes place round off the production of this speciality.

Colour

Deep red

Nose

Subtle and fruity bouquet featuring notes of cassis, strawberry and prune.

Palate

Red fruit aromas reveal a harmonious palate structured by melting tannins worthy of the reputation of the cultivar’s nobility.

Food partners

Pinot Noir is a wonderful accompaniment to tournedos, Chateaubriand, veal shortbrread or poultry dishes with mushrooms.