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Technique
Viticulture
Well-known on the slopes of the Hermitage, it's no surprise that this variety thrives in the RhĂ´ne Valley. Thanks to Dr. Henry Wuilloud, it was introduced to the Valais in 1926. This late-ripening variety must be reserved for the warmest exposures in the Valais.
Oenology
Vinification and ageing in vats, released in spring.
Suggestions for accompaniment
Saddle of venison • Braised lamb mice, polenta cake and baked tomatoes.
Liquid geography
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