Winery DonatschCuvée Noir
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Cuvée Noir of the Winery Donatsch is in the top 30 of wines of Malanser.
Food and wine pairings with Cuvée Noir
Pairings that work perfectly with Cuvée Noir
Original food and wine pairings with Cuvée Noir
The Cuvée Noir of Winery Donatsch matches generally quite well with dishes of beef, veal or pork such as recipes of baked lasagna, veal roast casserole with mushrooms or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Donatsch's Cuvée Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Cuvée Noir from Winery Donatsch are 2017, 0, 2014
Informations about the Winery Donatsch
The Winery Donatsch is one of of the world's great estates. It offers 27 wines for sale in the of Malanser to come and discover on site or to buy online.
The wine region of Malanser
Bündner Herrschaft commune (Graubünden, Switzerland) in the alpine Rhine valley, south exposure, warm foehn wind, schisto-calcareous soils. Pinot Noir red king (among Switzerland's most renowned): concentrated and silky with cherry, raspberry, wild strawberry, undergrowth and alpine spices, fine tannins — Helvetic Burgundian model. Completer (Malanstraube) rare and structured indigenous white. Chardonnay, Riesling-Sylvaner, Pinot Gris complementary.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
