Winery Abbaye 1734 - Païen-Heida

Winery Abbaye 1734Païen-Heida

The Païen-Heida of Winery Abbaye 1734 is a wine from the region of Valais.
This wine generally goes well with
The Païen-Heida of the Winery Abbaye 1734 is in the top 0 of wines of Valais.

Details and technical informations about Winery Abbaye 1734's Païen-Heida.

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

Discover the grape variety: Verdeca

An ancient indigenous grape variety known mainly in southern, eastern and central Italy. It can be found in Austria, Switzerland, Greece, the United States, Brazil, etc. and is virtually unknown in France. Note that it is sometimes confused with Verdea.

Informations about the Winery Abbaye 1734

The winery offers 12 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Valais

The Winery Abbaye 1734 is one of of the world's greatest estates. It offers 8 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 20000 of of Switzerland wines
In the top 5500 of of Valais wines
In the top 250000 of wines
In the top 800000 wines of the world

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: 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.

Other wines of Winery Abbaye 1734

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Other wines of Valais

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