Winery Weinbau CottinelliBüendner Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Büendner Pinot Noir from the Winery Weinbau Cottinelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Büendner Pinot Noir of Winery Weinbau Cottinelli in the region of Graubünden is a with a nice freshness.
Food and wine pairings with Büendner Pinot Noir
Pairings that work perfectly with Büendner Pinot Noir
Original food and wine pairings with Büendner Pinot Noir
The Büendner Pinot Noir of Winery Weinbau Cottinelli matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with dark beer, rabbit with hunter's sauce or duck with orange and honey.
Details and technical informations about Winery Weinbau Cottinelli's Büendner Pinot Noir.
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 Büendner Pinot Noir from Winery Weinbau Cottinelli are 2012, 0
Informations about the Winery Weinbau Cottinelli
The Winery Weinbau Cottinelli is one of of the world's great estates. It offers 55 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
