Winery ProvinsCharte d'Excellence Chanteauvieux
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Charte d'Excellence Chanteauvieux
Pairings that work perfectly with Charte d'Excellence Chanteauvieux
Original food and wine pairings with Charte d'Excellence Chanteauvieux
The Charte d'Excellence Chanteauvieux of Winery Provins matches generally quite well with dishes of beef, veal or pork such as recipes of beef tongue in hot sauce, old-fashioned pork roll or green lentils strasbourg style.
Details and technical informations about Winery Provins's Charte d'Excellence Chanteauvieux.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Charte d'Excellence Chanteauvieux from Winery Provins are 2013, 2012, 0, 2014 and 2018.
Informations about the Winery Provins
The Winery Provins is one of of the world's great estates. It offers 235 wines for sale in the of Valais to come and discover on site or to buy online.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
