Winery AliaOeil de Perdrix Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Oeil de Perdrix Rosé of Winery Alia in the region of Valais often reveals types of flavors of strawberries, oak or red fruit.
Food and wine pairings with Oeil de Perdrix Rosé
Pairings that work perfectly with Oeil de Perdrix Rosé
Original food and wine pairings with Oeil de Perdrix Rosé
The Oeil de Perdrix Rosé of Winery Alia matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal shank in a pot au feu with star anise, stuffed tomatoes with thermomix or duck breast with peaches and spices.
Details and technical informations about Winery Alia's Oeil de Perdrix Rosé.
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 Oeil de Perdrix Rosé from Winery Alia are 2018, 2016, 2015, 2017 and 2013.
Informations about the Winery Alia
The Winery Alia is one of of the world's greatest estates. It offers 1 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
