
Winery BuessPrimus 'B' Deux Noir
This wine is a blend of 2 varietals which are the Diolinoir and the Pinot noir.
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Primus 'B' Deux Noir
Pairings that work perfectly with Primus 'B' Deux Noir
Original food and wine pairings with Primus 'B' Deux Noir
The Primus 'B' Deux Noir of Winery Buess matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevleesch, kig ha farz (breton stew) or auvergne potée.
Details and technical informations about Winery Buess's Primus 'B' Deux Noir.
Discover the grape variety: Diolinoir
Deeply coloured, structured reds with a dense purple robe, smooth tannins and fresh acidity, with aromas of blackcurrant, blackberry, black cherry, soft spice and floral notes. Round palate, fruity finish. Vinified as single varietal and in modern red blends in French-speaking Switzerland (Valais, Vaud, Geneva), contributing colour and structure to contemporary cuvées. Swiss variety created in 1970 at the Pully station, a red cross of Diolly × Pinot Noir.
Last vintages of this wine
The best vintages of Primus 'B' Deux Noir from Winery Buess are 2013, 0
Informations about the Winery Buess
The Winery Buess is one of of the world's greatest estates. It offers 27 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Northern German-speaking Swiss wine canton, 380 ha on Jurassic limestone soils. Signature Pinot Noir (Blauburgunder) in Burgundian style: fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and salty minerality, delicate tannins and taut freshness. Muller-Thurgau second as a lively, fruity white (apple, white flowers, light muscat). Also broad Chardonnay, fragrant Grauburgunder, opulent Gewurztraminer, red Regent.
The word of the wine: MA
Auxiliary brand or buyer's brand (supermarket for example) gathering champagnes of various origins. It offers no guarantee of quality or traceability.














