Winery Mathier Bodenmann - Domaine Colline de Munta Assemblage

Winery Mathier BodenmannDomaine Colline de Munta Assemblage

The Domaine Colline de Munta Assemblage of Winery Mathier Bodenmann is a red wine from the region of Valais.
This wine generally goes well with

Details and technical informations about Winery Mathier Bodenmann's Domaine Colline de Munta Assemblage.

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

Discover the grape variety: Nero

Generic Italian name for black grape varieties, without reference to a specific variety. Often used as a prefix (Nero d'Avola, Nero Buono, Nero di Troia, Nero Mascalese) to designate indigenous regional Italian black varieties. Reflects the ampelographic richness of Italy, where each region has its own identity-defining local black varieties: Sicily, Puglia, Latium, Sardinia. Not to be confused with a single variety.

Informations about the Winery Mathier Bodenmann

The winery offers 7 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Valais

The Winery Mathier Bodenmann is one of of the world's greatest estates. It offers 8 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

Switzerland's largest vineyard, capital of native grapes. Straight, precise alpine whites: light, floral Chasselas (Fendant), signature Petite Arvine with saline, grapefruit and rhubarb notes, rich, apricoty Amigne, mineral Humagne Blanche. Altitude reds: fine Pinot Noir, crisp Gamay, native Cornalin and Humagne Rouge, spicy and deep. Highly precise alpine age-worthy wines.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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