Winery Mostis - Saphir

Winery MostisSaphir

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Saphir of Winery Mostis is a red wine from the region of Aargau.
This wine generally goes well with

Details and technical informations about Winery Mostis's Saphir.

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

Discover the grape variety: Piquepoul Blanc

Lively, taut dry whites with a pale golden colour with green highlights, slender palate and cutting acidity, showing signature aromas of citrus (lime), white flowers (hawthorn), green apple and Mediterranean saline notes. Thirst-quenching Languedoc profile, perfect with shellfish and seafood. Absolute star of the Picpoul de Pinet AOC, the great dry white of the Languedoc. Native French white variety from the Languedoc, whose name means "lip-stinger".

Last vintages of this wine

Saphir - 0
In the top 100 of of Aargau wines
Average rating: 411110

The best vintages of Saphir from Winery Mostis are 0

Informations about the Winery Mostis

The winery offers 5 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Aargau

The Winery Mostis is one of of the world's greatest estates. It offers 4 wines for sale in the of Aargau to come and discover on site or to buy online.

Top wine Aargau
In the top 6500 of of Switzerland wines
In the top 150 of of Aargau wines
In the top 250000 of red wines
In the top 450000 wines of the world

The wine region of Aargau

Northern German-speaking Swiss wine canton, 380 ha on Jurassic limestone soils. Signature Pinot Noir (Blauburgunder) in Burgundian style: fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and salty minerality, delicate tannins and taut freshness. Muller-Thurgau second as a lively, fruity white (apple, white flowers, light muscat). Also broad Chardonnay, fragrant Grauburgunder, opulent Gewurztraminer, red Regent.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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