La Cave Vevey MontreuxChâteau des Crêtes Rouge
Red wine
This wine generally goes well with
The Château des Crêtes Rouge of the La Cave Vevey Montreux is in the top 30 of wines of Montreux.
Details and technical informations about La Cave Vevey Montreux's Château des Crêtes Rouge.
Discover the grape variety: Saint Côme
A very old variety grown in Aveyron, it has almost disappeared from the vineyard. It is registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural cross between the white gouais and the moural - or morrastel -. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of Château des Crêtes Rouge from La Cave Vevey Montreux are 0
Informations about the La Cave Vevey Montreux
The La Cave Vevey Montreux is one of of the world's great estates. It offers 43 wines for sale in the of Montreux to come and discover on site or to buy online.
The wine region of Montreux
The wine region of Montreux is located in the region of Lavaux of Vaud of Switzerland. Wineries and vineyards like the Domaine Martial Neyroud or the Domaine Pierre Latine produce mainly wines red and white. The most planted grape varieties in the region of Montreux are Pinot noir, Chasselas and Garanoir, they are then used in wines in blends or as a single variety. On the nose of Montreux often reveals types of flavors of spices, red fruit or black fruit.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
