Winery Hämmerli - Blanc de Noir Barrique

Winery HämmerliBlanc de Noir Barrique

Wine of Switzerland Sparkling wine of Vaud of Switzerland
The Blanc de Noir Barrique of Winery Hämmerli is a sparkling wine from the region of Vaud.
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.

Details and technical informations about Winery Hämmerli's Blanc de Noir Barrique.

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

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Informations about the Winery Hämmerli

The winery offers 24 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Vaud

The Winery Hämmerli is one of of the world's great estates. It offers 25 wines for sale in the of Vaud to come and discover on site or to buy online.

Top wine Vaud
In the top 10000 of of Switzerland wines
In the top 700 of of Vaud wines
In the top 45000 of sparkling wines
In the top 550000 wines of the world

The wine region of Vaud

World reference for Chasselas (~60% of the vineyard). Mineral, delicate whites with signature notes of green apple, citrus, white flowers, fresh almond and a saline touch, low acidity and a silky palate. Maximum expression in Lavaux (UNESCO 2007) on Lake Geneva terraces. Also La Côte, Chablais and the iconic Dézaley.

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.

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