
Cave de la PierreDôle de Venthône
This wine is a blend of 3 varietals which are the Diolinoir, the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Dôle de Venthône
Pairings that work perfectly with Dôle de Venthône
Original food and wine pairings with Dôle de Venthône
The Dôle de Venthône of Cave de la Pierre matches generally quite well with dishes of beef, veal or pork such as recipes of family potluck, filet mignon with prunes and white wine or cassoulet of yesteryear.
Details and technical informations about Cave de la Pierre's Dôle de Venthône.
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).
Informations about the Cave de la Pierre
The Cave de la Pierre is one of of the world's great estates. It offers 16 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: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.














