Winery Bertrand Gaillard - Divico

Winery Bertrand GaillardDivico

The Divico of Winery Bertrand Gaillard is a wine from the region of Valais.
This wine generally goes well with
The Divico of the Winery Bertrand Gaillard is in the top 0 of wines of Valais.

Details and technical informations about Winery Bertrand Gaillard's Divico.

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

Discover the grape variety: Christmas rose

Obtained in 1980 in the United States (California) by Harold P. Olmo and Albert T. Koyama by crossing S44-35c with 9117D. - Synonymy: no synonyms known to date (all the synonyms of the grape varieties, click here!).

Informations about the Winery Bertrand Gaillard

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Valais

The Winery Bertrand Gaillard is one of of the world's greatest estates. It offers 10 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 20000 of of Switzerland wines
In the top 5500 of of Valais wines
In the top 450000 of wines
In the top 800000 wines of the world

The wine region of Valais

The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.

The word of the wine: Light (taste of)

Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.

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