Cave de NoéDuvallon Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Duvallon Pinot Noir from the Cave de Noé
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Duvallon Pinot Noir of Cave de Noé in the region of Valais is a with a nice freshness.
Food and wine pairings with Duvallon Pinot Noir
Pairings that work perfectly with Duvallon Pinot Noir
Original food and wine pairings with Duvallon Pinot Noir
The Duvallon Pinot Noir of Cave de Noé matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef in white wine, pork tenderloin with mushroom sauce or rabbit à la lorientaise.
Details and technical informations about Cave de Noé's Duvallon Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Duvallon Pinot Noir from Cave de Noé are 0, 2014
Informations about the Cave de Noé
The Cave de Noé is one of of the world's great estates. It offers 23 wines for sale in the of Valais to come and discover on site or to buy online.
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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
