Winery Caprice du Temps - Humagne Rouge

Winery Caprice du TempsHumagne Rouge

The Humagne Rouge of Winery Caprice du Temps is a red wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Caprice du Temps's Humagne Rouge.

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

Discover the grape variety: Humagne rouge

Structured, wild reds with a sustained ruby robe, firm tannins and fresh alpine acidity, with aromas of red fruit (cherry, raspberry), violet, garrigue, spice, dried herbs and characteristic animal notes. Dense palate, fine ageing potential. Star of the great Valais reds on the sun-drenched slopes of the Swiss Rhône (Sierre, Salquenen, Chamoson). Autochthonous Aosta Valley variety, identical to Cornalin d'Aoste in Italy, with no genetic link to Humagne Blanche.

Informations about the Winery Caprice du Temps

The winery offers 18 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Valais
Find the Winery Caprice du Temps on Facebook and on Twitter

The Winery Caprice du Temps is one of of the world's greatest estates. It offers 15 wines for sale in the of Valais to come and discover on site or to buy online.

Top wine Valais
In the top 15000 of of Switzerland wines
In the top 4500 of of Valais wines
In the top 350000 of red wines
In the top 650000 wines of the world

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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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