Maison GilliardPoya Estavayer
Red wine
This wine is a blend of 2 varietals which are the Humagne rouge and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Poya Estavayer
Pairings that work perfectly with Poya Estavayer
Original food and wine pairings with Poya Estavayer
The Poya Estavayer of Maison Gilliard matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of locro criollo (argentina), oven-baked sausage or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Maison Gilliard's Poya Estavayer.
Discover the grape variety: Humagne rouge
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Informations about the Maison Gilliard
The Maison Gilliard is one of of the world's great estates. It offers 109 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.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
