Cave ArdévazArdévine
Red wine
This wine is a blend of 4 varietals which are the Diolinoir, the Gamaret, the Syrah and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Wine flavors and olphactive analysis
On the nose the Ardévine of Cave Ardévaz in the region of Valais often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Ardévine
Pairings that work perfectly with Ardévine
Original food and wine pairings with Ardévine
The Ardévine of Cave Ardévaz matches generally quite well with dishes such as recipes .
Details and technical informations about Cave Ardévaz's Ardévine.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Ardévine from Cave Ardévaz are 2018, 2016, 2017, 2015 and 2013.
Informations about the Cave Ardévaz
The Cave Ardévaz is one of of the world's greatest estates. It offers 34 wines for sale in the of Valais to come and discover on site or to buy online.
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
