Domaine de la Commune - Montreux

Domaine de la CommuneMontreux

The Montreux of Domaine de la Commune is a wine from the region of Zürich.
This wine generally goes well with
The Montreux of the Domaine de la Commune is in the top 0 of wines of Zürich.

Details and technical informations about Domaine de la Commune's Montreux.

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

Discover the grape variety: Trepat

A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.

Informations about the Domaine de la Commune

The winery offers 4 different wines.
Its wines get an average rating of 3.4.
It is in the top 5 of the best estates in the region
It is located in Zürich

The Domaine de la Commune is one of of the world's greatest estates. It offers 5 wines for sale in the of Zürich to come and discover on site or to buy online.

Top wine Zürich
In the top 30000 of of Switzerland wines
In the top 6500 of of Zürich wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Zürich

Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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