Winery Dwisa DistillerieOriginal Willisauer Zwetschgen - Pruneau Eaux-De-Vie Prueau
White wine
This wine generally goes well with
The Original Willisauer Zwetschgen - Pruneau Eaux-De-Vie Prueau of the Winery Dwisa Distillerie is in the top 50 of wines of Switzerland.
Details and technical informations about Winery Dwisa Distillerie's Original Willisauer Zwetschgen - Pruneau Eaux-De-Vie Prueau.
Discover the grape variety: Babic
This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.
Last vintages of this wine
The best vintages of Original Willisauer Zwetschgen - Pruneau Eaux-De-Vie Prueau from Winery Dwisa Distillerie are 0
Informations about the Winery Dwisa Distillerie
The Winery Dwisa Distillerie is one of of the world's greatest estates. It offers 1 wines for sale in the of Switzerland to come and discover on site or to buy online.
The wine region of Switzerland
Switzerland may not be the most famous of wine-producing nations, but this small mountainous country in Western Europe has been producing wine for over two thousand years. The lack of awareness of Swiss wine is not due to a lack of quality or quantity, but to the fact that it is produced primarily for (and enjoyed by) the Swiss themselves. But things are slowly changing; the world beyond the Alps is now discovering the high quality of much of Switzerland's Pinot noir and white wines made from the country's flagship grape, Chasselas. High-end Vineyards can be found in almost every corner of the country, but the vast majority are in the Alpine Valais and around Lake Geneva, in La Côte and Vaud/lavaux">Lavaux.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
