
Winery Cordonier & LamonMosaïque du Maraudeur Cuvée Prestige de Cépages Nobles Blanc
This wine generally goes well with
The Mosaïque du Maraudeur Cuvée Prestige de Cépages Nobles Blanc of the Winery Cordonier & Lamon is in the top 10 of wines of Valais.
Details and technical informations about Winery Cordonier & Lamon's Mosaïque du Maraudeur Cuvée Prestige de Cépages Nobles Blanc.
Discover the grape variety: Ribolla gialla
A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).
Last vintages of this wine
The best vintages of Mosaïque du Maraudeur Cuvée Prestige de Cépages Nobles Blanc from Winery Cordonier & Lamon are 2016, 0, 2017
Informations about the Winery Cordonier & Lamon
The Winery Cordonier & Lamon is one of of the world's greatest estates. It offers 65 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.














