Domaine de MontmollinNon Filtré Auvernier
White wine
This wine generally goes well with
The Non Filtré Auvernier of the Domaine de Montmollin is in the top 90 of wines of Neuchâtel.
Wine flavors and olphactive analysis
On the nose the Non Filtré Auvernier of Domaine de Montmollin in the region of Neuchâtel often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Domaine de Montmollin's Non Filtré Auvernier.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Non Filtré Auvernier from Domaine de Montmollin are 2020, 0, 2019, 2018 and 2017.
Informations about the Domaine de Montmollin
The Domaine de Montmollin is one of of the world's greatest estates. It offers 46 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Neuchatel is one of the smaller wine regions of Switzerland, located in the French-speaking western half of the country, North of the much larger Vaud area. Much like its neighbour, Chasselas dominates white plantings here, however Pinot Noir is more significant here, as is the reputation of Neuchatel's rosés. The region is generally referred to as the 'Three Lakes' as the region - and the four AOCs within it - are found on the relatively low-lying, flatter land, centered around the lakes of Morat, Bienne and Neuchatel. The region also covers three neighbouring Swiss cantons.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
