Winery Jean Mallet - Geneve La Pine Sucree

Winery Jean MalletGeneve La Pine Sucree

The Geneve La Pine Sucree of Winery Jean Mallet is a red wine from the region of Genève.
This wine generally goes well with

Details and technical informations about Winery Jean Mallet's Geneve La Pine Sucree.

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

Discover the grape variety: Blanc Auba

This variety was once found in the Gironde and Lot et Garonne. Its similarity to Ugni Blanc caused its disappearance, the latter being more productive. In the Entre deux Mers vineyards, it was common to find Ugni Blanc under the name Blanc Auba.

Informations about the Winery Jean Mallet

The winery offers 5 different wines.
Its wines get an average rating of 4.3.
It is in the top 3 of the best estates in the region
It is located in Genève

The Winery Jean Mallet is one of of the world's greatest estates. It offers 4 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 15000 of of Switzerland wines
In the top 950 of of Genève wines
In the top 400000 of red wines
In the top 750000 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: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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