Cave Nouvelle Sève - Pierre-José Tschopp - Johannisberg

Cave Nouvelle Sève - Pierre-José TschoppJohannisberg

The Johannisberg of Cave Nouvelle Sève - Pierre-José Tschopp is a wine from the region of Valais.
This wine generally goes well with
The Johannisberg of the Cave Nouvelle Sève - Pierre-José Tschopp is in the top 0 of wines of Valais.

Details and technical informations about Cave Nouvelle Sève - Pierre-José Tschopp's Johannisberg.

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

Discover the grape variety: Madeleine angevine

Aromatic, fresh dry whites with a pale hue, a supple palate and preserved acidity, with delicate notes of light muscat, citrus, white flowers, apple and florals. Thirst-quenching, drink young. Very early-ripening variety suited to northern climates: a quiet star of modern English wines, also grown in the Pacific Northwest and Anjou. Hybrid created in 1857 by Moreau-Robert in Anjou (madeleine royale × précoce de Malingre).

Informations about the Cave Nouvelle Sève - Pierre-José Tschopp

The winery offers 16 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Valais

The Cave Nouvelle Sève - Pierre-José Tschopp is one of of the world's greatest estates. It offers 13 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 4500 of of Valais wines
In the top 250000 of wines
In the top 700000 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: Size (champagne)

Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.

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