Winery L'Orpailleur Frédéric DumoulinOr Rosé
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Or Rosé of Winery L'Orpailleur Frédéric Dumoulin in the region of Valais often reveals types of flavors of oak.
Food and wine pairings with Or Rosé
Pairings that work perfectly with Or Rosé
Original food and wine pairings with Or Rosé
The Or Rosé of Winery L'Orpailleur Frédéric Dumoulin matches generally quite well with dishes of beef, lamb or pork such as recipes of beef goulash, semolina-merguez salad or stuffed round zucchini.
Details and technical informations about Winery L'Orpailleur Frédéric Dumoulin's Or Rosé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Or Rosé from Winery L'Orpailleur Frédéric Dumoulin are 0
Informations about the Winery L'Orpailleur Frédéric Dumoulin
The Winery L'Orpailleur Frédéric Dumoulin is one of of the world's great estates. It offers 32 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.
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.
