Domaine des Esserts - Les Esserts

Domaine des EssertsLes Esserts

The Les Esserts of Domaine des Esserts is a wine from the region of Genève.
This wine generally goes well with
The Les Esserts of the Domaine des Esserts is in the top 0 of wines of Genève.

Details and technical informations about Domaine des Esserts's Les Esserts.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Carcajolo noir

It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Domaine des Esserts

The winery offers 11 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Genève

The Domaine des Esserts is one of of the world's greatest estates. It offers 10 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 25000 of of Switzerland wines
In the top 2000 of of Genève wines
In the top 600000 of wines
In the top 1500000 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: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.

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