Cave Parisod - Altitude G Vully

Cave ParisodAltitude G Vully

The Altitude G Vully of Cave Parisod is a wine from the region of Neuchâtel.
This wine generally goes well with
The Altitude G Vully of the Cave Parisod is in the top 0 of wines of Neuchâtel.

Details and technical informations about Cave Parisod's Altitude G Vully.

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

Discover the grape variety: Sultanine

Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.

Informations about the Cave Parisod

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Neuchâtel
Find the Cave Parisod on Facebook

The Cave Parisod is one of of the world's greatest estates. It offers 5 wines for sale in the of Neuchâtel to come and discover on site or to buy online.

Top wine Neuchâtel
In the top 25000 of of Switzerland wines
In the top 1500 of of Neuchâtel wines
In the top 550000 of wines
In the top 1000000 wines of the world

The wine region of Neuchâtel

Neuchatel is one of the smaller wine regions of Switzerland, located in the French-speaking western half of the country, North of the much larger Vaud area. Much like its neighbour, Chasselas dominates white plantings here, however Pinot Noir is more significant here, as is the reputation of Neuchatel's rosés. The region is generally referred to as the 'Three Lakes' as the region - and the four AOCs within it - are found on the relatively low-lying, flatter land, centered around the lakes of Morat, Bienne and Neuchatel. The region also covers three neighbouring Swiss cantons.

The word of the wine: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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