Winery Les Fils de Charles FavreHurlevent Heida Sélection
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Hurlevent Heida Sélection of Winery Les Fils de Charles Favre in the region of Valais often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit.
Details and technical informations about Winery Les Fils de Charles Favre's Hurlevent Heida Sélection.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Hurlevent Heida Sélection from Winery Les Fils de Charles Favre are 2017, 2016, 2015, 0 and 2013.
Informations about the Winery Les Fils de Charles Favre
The Winery Les Fils de Charles Favre is one of of the world's great estates. It offers 86 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
