Winery Kreuzritter - Leo Legends Cornalin

Winery KreuzritterLeo Legends Cornalin

The Leo Legends Cornalin of Winery Kreuzritter is a red wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Kreuzritter's Leo Legends Cornalin.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Helfensteiner

Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.

Informations about the Winery Kreuzritter

The winery offers 33 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Valais

The Winery Kreuzritter is one of of the world's great estates. It offers 30 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

The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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