Cave La RomaineHeida Réserve
White wine
This wine generally goes well with
Details and technical informations about Cave La Romaine's Heida Réserve.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Heida Réserve from Cave La Romaine are 0
Informations about the Cave La Romaine
The Cave La Romaine is one of of the world's great estates. It offers 44 wines for sale in the of Uvrier to come and discover on site or to buy online.
The wine region of Uvrier
The wine region of Uvrier is located in the region of Valais of Switzerland. Wineries and vineyards like the Cave La Romaine or the Cave La Romaine produce mainly wines white and red. The most planted grape varieties in the region of Uvrier are Pinot noir et Chasselas, they are then used in wines in blends or as a single variety. In the mouth of Uvrier is a with a nice freshness.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
