
Cave des BiollesLa Brante Pinot Noir
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.

Taste structure of the La Brante Pinot Noir from the Cave des Biolles
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Brante Pinot Noir of Cave des Biolles in the region of Valais is a with a nice freshness.
Food and wine pairings with La Brante Pinot Noir
Pairings that work perfectly with La Brante Pinot Noir
Original food and wine pairings with La Brante Pinot Noir
The La Brante Pinot Noir of Cave des Biolles matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of polish goulash, stuffed red mullet ballotines or vermicelli sautéed with peking duck.
Details and technical informations about Cave des Biolles's La Brante Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of La Brante Pinot Noir from Cave des Biolles are 0
Informations about the Cave des Biolles
The Cave des Biolles 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.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.














