Winery Neyroud - St-Saphorin Grand Cru

Winery NeyroudSt-Saphorin Grand Cru

The St-Saphorin Grand Cru of Winery Neyroud is a red wine from the region of Vaud.
This wine generally goes well with

Details and technical informations about Winery Neyroud's St-Saphorin Grand Cru.

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

Discover the grape variety: Olivette blanche

This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.

Informations about the Winery Neyroud

The winery offers 16 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Vaud

The Winery Neyroud is one of of the world's greatest estates. It offers 11 wines for sale in the of Vaud to come and discover on site or to buy online.

Top wine Vaud
In the top 10000 of of Switzerland wines
In the top 2500 of of Vaud wines
In the top 300000 of red wines
In the top 550000 wines of the world

The wine region of Vaud

Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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