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The name refers to this magnificent umbelliferous flower found in the Valais mountains. The aim here is to select vines located in the best areas, cultivated with respect for the balance of the plant and the integrity of the fruit and, of course, with limited yields (around 500 g per m2). All the stages have been optimised with the sole objective of extreme quality! 600 bottles produced.
Hand-picking of the best bunches, in 8 kg crates to avoid compacting the grapes. Sorting table at the reception of the harvest with 10 people. Removal of the pedicels. Partial destemming (by hand). For these two stages (harvest and sorting table), it is necessary to count 100 hours of work for 500 kg of grapes. Vinification of whole grapes without yeasting. Very light punching down of the cap, followed by a very precise twelve-month maturation in very fine-grained stave oak barrels produced by a small cooper in Burgundy.
Suggestions for accompaniment
Farmhouse guinea fowl - Quasi veal with porcini mushrooms - Pigeon casserole.
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