Domaine de Miolan - Crépuscule Rosé

Domaine de MiolanCrépuscule Rosé

The Crépuscule Rosé of Domaine de Miolan is a wine from the region of Genève.
This wine generally goes well with
The Crépuscule Rosé of the Domaine de Miolan is in the top 0 of wines of Genève.

Details and technical informations about Domaine de Miolan's Crépuscule Rosé.

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

Discover the grape variety: Tressot

Tressot noir is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tressot noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Domaine de Miolan

The winery offers 24 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Genève
Find the Domaine de Miolan on Facebook

The Domaine de Miolan is one of of the world's greatest estates. It offers 18 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 15000 of of Switzerland wines
In the top 850 of of Genève wines
In the top 35000 of wines
In the top 700000 wines of the world

The wine region of Genève

Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.

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.

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