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 de Bourgogne 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.
Description
Additional information
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 de Bourgogne 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.
Winemaking
A slow maceration lasting three to four weeks gently extracts the tannins responsible for the color and structure of this red wine. A six-to-eight-month ageing period in vats, during which the second fermentation takes place, concludes the elaboration of this specialty.
Dress
Deep red.
Nose
The subtle, fruity bouquet is characterized by notes of blackcurrant, strawberry and prune.
Mouth
Aromas of red fruits reveal a harmonious palate structured by smooth tannins worthy of the grape variety's reputation for nobility.
Gastronomic pairings
Pinot Noir is the perfect accompaniment to refined dishes such as tournedos, Chateaubriand, sweetbreads or poultry with mushrooms.
