Winery Bruno Tenud - Tschopp Varen - Oeil de Perdrix

Winery Bruno Tenud - Tschopp VarenOeil de Perdrix

The Oeil de Perdrix of Winery Bruno Tenud - Tschopp Varen is a pink wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Bruno Tenud - Tschopp Varen's Oeil de Perdrix.

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

Discover the grape variety: Grand noir de la C

Intensely coloured and simple reds, opaque purple colour (red pulp), supple tannins and light mouth with moderate acidity, with discreet red fruit aromas. Teinturier profile. Once widely planted in the Midi to deepen the colour of southern blends, today marginal but still found in Languedoc. French teinturier black grape (Grand Noir de la Calmette), bred in 1855 (Aramon x Petit Bouschet).

Informations about the Winery Bruno Tenud - Tschopp Varen

The winery offers 22 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Valais

The Winery Bruno Tenud - Tschopp Varen is one of of the world's great estates. It offers 23 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 15000 of of Switzerland wines
In the top 4000 of of Valais wines
In the top 25000 of pink wines
In the top 600000 wines of the world

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: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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