Winery Jacquat Freres - Chasselas

Winery Jacquat FreresChasselas

The Chasselas of Winery Jacquat Freres is a wine from the region of Genève.
This wine generally goes well with
The Chasselas of the Winery Jacquat Freres is in the top 0 of wines of Genève.

Details and technical informations about Winery Jacquat Freres's Chasselas.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Reichensteiner

Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.

Informations about the Winery Jacquat Freres

The winery offers 3 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Genève

The Winery Jacquat Freres is one of of the world's greatest estates. It offers 3 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 20000 of of Switzerland wines
In the top 1500 of of Genève wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Genève

Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.

The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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