Cave Valcombe - Dôle Blanche de Fully

Cave ValcombeDôle Blanche de Fully

The Dôle Blanche de Fully of Cave Valcombe is a pink wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Cave Valcombe's Dôle Blanche de Fully.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Siegerrebe

An intraspecific cross between the Madeleine angevine and the Gewurztraminer obtained in 1929 by Georg Scheu at the Alzey testing station (Germany). Almost unknown in France, it can be found in Germany, Denmark, the Netherlands, Belgium, Sweden, Switzerland, England, the United States, Canada, etc.

Informations about the Cave Valcombe

The winery offers 33 different wines.
Its wines get an average rating of 3.5.
It is in the top 483 of the best estates in the region
It is located in Valais

The Cave Valcombe is one of wineries to follow in Valais.. It offers 31 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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