Maison GilliardLa Porte de Novembre Assemblage Rouge
This wine generally goes well with
The La Porte de Novembre Assemblage Rouge of the Maison Gilliard is in the top 40 of wines of Valais.
Details and technical informations about Maison Gilliard's La Porte de Novembre Assemblage Rouge.
Discover the grape variety: Grand noir de la C
A cross between petit Bouschet and aramon obtained by Henri Bouschet in 1855. It should be noted that this grape variety is very similar to the piquepoul-bouschet (a cross between the piquepoul gris and the petit Bouschet) with which it should not be confused. Grand Noir de la Calmette is in the process of disappearing, and is still found only in the form of isolated strains in old vines in the south and southwest of France. - Synonymy: gros noir, sousao do Oeste, sumo tinto (all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of La Porte de Novembre Assemblage Rouge from Maison Gilliard are 2019, 2018
Informations about the Maison Gilliard
The Maison Gilliard is one of of the world's greatest estates. It offers 107 wines for sale in the of Valais to come and discover on site or to buy online.
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.
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The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.