Pinot Noir AOC Valais

History
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 up to the present day.

Vineyard
Chamoson, Ardon, Sion and Sierre hillsides at an altitude of
480 - 590meters; Guyot pruning for a yield of 800 gr/m2.

Grape variety
Various pinot selections, both clonal and massal

Vinification
Slow maceration over 20 days gently extracts the colour
and tannins responsible for the structure of this red wine. A
10-month ageing period in vats, during which the second
fermentation takes place, completes the production of this
very delicate wine.

Colour
Deep, vibrant amaranth red

Nose
Enchanting aromas of red berries and undergrowth;

Palate
Exquisite redcurrant and blackcurrant flavours, well blended
tannins, elegant and silky structure, long and harmonious
finish.

Alcohol by volume: 13,0 %
Serving temperature: 12-15°
Cellaring: from 5 to 20 years