Winery Charles BonvinMont Cervin Matterhorn Dôle du Valais
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Mont Cervin Matterhorn Dôle du Valais
Pairings that work perfectly with Mont Cervin Matterhorn Dôle du Valais
Original food and wine pairings with Mont Cervin Matterhorn Dôle du Valais
The Mont Cervin Matterhorn Dôle du Valais of Winery Charles Bonvin matches generally quite well with dishes of beef, veal or pork such as recipes of tanjia, roast veal with caramelized carrots or pork roll with mustard.
Details and technical informations about Winery Charles Bonvin's Mont Cervin Matterhorn Dôle du Valais.
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 Mont Cervin Matterhorn Dôle du Valais from Winery Charles Bonvin are 0
Informations about the Winery Charles Bonvin
The Winery Charles Bonvin is one of of the world's great estates. It offers 80 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
