Winery Nant d'Avril - Genève Duc Du Mont

Winery Nant d'AvrilGenève Duc Du Mont

The Genève Duc Du Mont of Winery Nant d'Avril is a wine from the region of Genève.
This wine generally goes well with
The Genève Duc Du Mont of the Winery Nant d'Avril is in the top 0 of wines of Genève.

Details and technical informations about Winery Nant d'Avril's Genève Duc Du Mont.

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

Discover the grape variety: Bachet

Bachet noir is a grape variety that originated in France (Aube). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Nant d'Avril

The winery offers 10 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Genève

The Winery Nant d'Avril is one of of the world's greatest estates. It offers 10 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 30000 of of Switzerland wines
In the top 2000 of of Genève wines
In the top 3500 of wines
In the top 1500000 wines of the world

The wine region of Genève

Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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