Winery Jean Daniel Giauque - Amazone Pinot Noir

Winery Jean Daniel GiauqueAmazone Pinot Noir

The Amazone Pinot Noir of Winery Jean Daniel Giauque is a wine from the region of Neuchâtel.
This wine generally goes well with
The Amazone Pinot Noir of the Winery Jean Daniel Giauque is in the top 0 of wines of Neuchâtel.

Details and technical informations about Winery Jean Daniel Giauque's Amazone Pinot Noir.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Fortana

Light, lively reds with a clear ruby colour, smooth tannins and a fresh, airy palate; signature aromas of red fruits (cherry, raspberry), gentle spices and Emilian herbal notes. Also made as a refreshing frizzante. Star of Bosco Eliceo DOC, the signature of reds from the coastal sandy soils of the Adriatic. Productive, hardy indigenous Italian black grape from Emilia-Romagna.

Informations about the Winery Jean Daniel Giauque

The winery offers 20 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 Neuchâtel

The Winery Jean Daniel Giauque is one of of the world's greatest estates. It offers 7 wines for sale in the of Neuchâtel to come and discover on site or to buy online.

Top wine Neuchâtel
In the top 15000 of of Switzerland wines
In the top 800 of of Neuchâtel wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Neuchâtel

Swiss vineyard on the western shore of the lake, 606 ha in the Three Lakes region. Signature Pinot Noir (55% of the vineyard, the local prince): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Specialty invented here: Œil-de-Perdrix, a delicate Pinot Noir rosé with salmon hues. Lively, mineral Chasselas (citrus, flint) in white, including the identity-marking Non-Filtré primeur.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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