Winery Chèrouche - Rouge

Winery ChèroucheRouge

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Rouge of Winery Chèrouche is a red wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Chèrouche's Rouge.

Grape varieties
Natural
Yes
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Labrusco

Fruity reds with characteristic foxy flavour (animal musk, wild strawberry), light ruby hue, supple palate and aromas of ripe strawberry, raspberry, banana and typical Vitis labrusca notes. Rustic North American profile. Rarely seen in Europe, grown mainly in the United States and South America for grape juice and everyday wines. Generic name for Vitis labrusca varieties (Concord, Niagara, Isabella).

Last vintages of this wine

Rouge - 0
In the top 100 of of Valais wines
Average rating: 411110

The best vintages of Rouge from Winery Chèrouche are 0

Informations about the Winery Chèrouche

The winery offers 17 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Valais
Find the Winery Chèrouche on Facebook

The Winery Chèrouche is one of of the world's greatest estates. It offers 17 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 3500 of of Switzerland wines
In the top 1500 of of Valais wines
In the top 200000 of red wines
In the top 300000 wines of the world

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: 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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