Domaine BlondelL'Arpège
White wine
This wine generally goes well with
The L'Arpège of the Domaine Blondel is in the top 10 of wines of Calamin.
Details and technical informations about Domaine Blondel's L'Arpège.
Discover the grape variety: Saint-Pierre doré
Saint-Pierre doré blanc is a grape variety that originated in France (Auvergne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Saint-Pierre doré can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of L'Arpège from Domaine Blondel are 2014, 2018, 2013, 0
Informations about the Domaine Blondel
The Domaine Blondel is one of of the world's greatest estates. It offers 17 wines for sale in the of Calamin to come and discover on site or to buy online.
The wine region of Calamin
The wine region of Calamin is located in the region of Lavaux of Vaud of Switzerland. Wineries and vineyards like the Domaine Louis Bovard or the Domaine Jean-Francois Chevalley produce mainly wines white and red. The most planted grape varieties in the region of Calamin are Chasselas, Merlot and Viognier, they are then used in wines in blends or as a single variety. On the nose of Calamin often reveals types of flavors of lemon, non oak or microbio and sometimes also flavors of oak, spices or citrus fruit.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
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.
