Winery Baillets - Pine Sucree Vin Doux

Winery BailletsPine Sucree Vin Doux

The Pine Sucree Vin Doux of Winery Baillets is a wine from the region of Genève.
This wine generally goes well with
The Pine Sucree Vin Doux of the Winery Baillets is in the top 0 of wines of Genève.

Details and technical informations about Winery Baillets's Pine Sucree Vin Doux.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.8°
Allergens
Contains sulfites

Discover the grape variety: Lignage

Noble grape variety, formerly known in Loir et Cher, more precisely on the right bank of the Loire Valley between Blois and Tours. It is completely unknown in other French wine regions and abroad. Absent today from the Loire vineyards, its reintroduction, even if limited, should not be long in coming.

Informations about the Winery Baillets

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Genève

The Winery Baillets is one of of the world's greatest estates. It offers 7 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 20000 of of Switzerland wines
In the top 1500 of of Genève wines
In the top 35000 of wines
In the top 1000000 wines of the world

The wine region of Genève

Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.

The word of the wine: Cryo-extraction

This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.

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